Cioppino (Seafood Stew)

• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/2 c. parsley, chopped
• 1/4 c. olive oil (or less)
• 28 oz. canned tomatoes
• 15 oz. tomato sauce
• 1 c. red wine
• 1 c. Clamato juice
• 2 Tbsp. red wine vinegar
• 2 bay leaves
• 1 1/2 tsp. mixed Italian herbs
• 12 small fresh clams
• 12 fresh mussels
• 1 lb. fish fillets, cut into 2-inch pieces
• 1 lb. shrimp, shelled and deveined
• 3/4 lb. scallops

1. Saute onion and garlic over moderate heat in olive oil until soft but not browned. Add parsley, tomatoes, tomato sauce, wine, Clamato juice, vinegar and herbs. Bring to a boil. Reduce heat and simmer 40 minutes. (Basic sauce can be made ahead, cooled, covered and refrigerated. Heat sauce before adding to seafood.)

onion, garlic, parsley, olive oil, tomatoes, tomato sauce, red wine, clamato juice, red wine vinegar, bay leaves, mixed italian herbs, fresh clams, mussels, fish fillets, shrimp, scallops

Taken from www.cookbooks.com/Recipe-Details.aspx?id=8700 (may not work)