Cioppino

• 1 large onion, chopped (1 c.)
• 1 medium green pepper, seeded and chopped
• 1/2 c. sliced celery
• 1 carrot, shredded and chopped
• 3 toes garlic, minced
• 3 Tbsp. olive oil
• 1 lb. shelled and deveined raw shrimp
• 2 Tbsp. minced parsley
• 4 c. canned tomatoes
• 1 (8 oz.) can tomato sauce
• 1 tsp. leaf basil, crumbled
• 1 bay leaf
• 1 tsp. salt
• 1 tsp. pepper
• 1 lb. swordfish or halibut
• 1 to 2 doz. clams in shell
• 1 1/2 c. dry white wine
• 1/2 lb. scallops

1. Saute onion, green pepper, celery, carrot and garlic in olive oil until soft.
2. Stir in tomatoes, tomato sauce, basil, bay leaf, salt and pepper.
3. Heat to boiling; reduce heat, cover and simmer for 2 hours.
4. Discard bay leaf.
5. Cut fish into serving size pieces.
6. Scrub clams well.
7. Stir wine into tomato sauce.
8. Add fish, shrimp and scallops; simmer for 10 minutes.
9. Place clams in layer on top of fish.
10. Cover and steam 5 to 10 minutes, until clams fully open and fish flakes easily.
11. Sprinkle on parsley before serving.

onion, green pepper, celery, carrot, garlic, olive oil, shrimp, parsley, tomatoes, tomato sauce, leaf basil, bay leaf, salt, pepper, swordfish, shell, white wine, scallops

Taken from www.cookbooks.com/Recipe-Details.aspx?id=681942 (may not work)