Cioppino

• 1 large chopped onion
• 1/2 c. sliced celery
• 3 minced garlic cloves
• 1 can peeled tomato (3 lb. 3 oz. size)
• 1 tsp. basil
• 1/4 tsp. pepper
• 1 doz. clams or mussels
• 1 lb. whitefish fillets
• 1/2 lb. cleaned shrimp
• 1 chopped green pepper (medium size)
• 2 Tbsp. olive oil
• 1 (8 oz.) can tomato sauce
• 1 tsp. salt
• 1 bay leaf
• 1 1/2 c. white wine
• 1/2 lb. scallops
• parsley (garnish)
• cooked hot pasta (for 8 people)

1. Cut fish into serving pieces. Scrub and soak mussels/clams in water and corn meal for about 1 hour.
2. Combine oil, onion, pepper, celery and garlic in 4-quart casserole.
3. Cook, uncovered, on high 5 minutes until soft.
4. Mash and add tomato, basil, bay leaf, salt and pepper. Cook, covered, for 15 minutes. Add fish, shrimp and scallops.
5. Cook, covered, for 10 minutes.
6. Layer clams/mussels on top and cook, covered, for 10 minutes. Serve over hot pasta, garnished with parsley sprigs.

onion, celery, garlic, tomato, basil, pepper, mussels, whitefish fillets, shrimp, green pepper, olive oil, tomato sauce, salt, bay leaf, white wine, scallops, parsley, pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=726810 (may not work)