Cioppino

• 14 cup olive oil
• 1 large onion, chopped
• 1 large green pepper, chopped
• 2 garlic cloves, minced
• 1 (28 ounce) can crushed tomatoes
• 13 cup tomato puree
• 12 cup white wine
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground pepper
• 2 tablespoons fresh minced parsley
• 34 teaspoon oregano
• 12 teaspoon basil
• 1 lb shrimp, peeled and deveined
• 1 12 lbs snow crabs or 1 12 lbs king crab legs
• 12 large fresh scallops
• 1 12 lbs cod or 1 12 lbs haddock
• 1 12 dozen littleneck clams
• 1 12 dozen mussels, debearded
• 1 (8 ounce) bottle clam juice, as needed

1. Saute the onions, garlic and green pepper in the EVOO for five minutes.
2. Add the remaining sauce ingredients and simmer 1 hour.
3. Prepare the seafood and add to the broth placing clams/mussels on the top.
4. Simmer for 20 minutes or until all seafood is cooked and clams and mussels have opened.
5. discard any un-opened shellfish.
6. If it is necessary to thin the sauce use bottled clam juice, available in your loca grocery store.

olive oil, onion, green pepper, garlic, tomatoes, tomato puree, white wine, tomato paste, bay leaf, kosher salt, fresh ground pepper, parsley, oregano, basil, shrimp, snow, fresh scallops, cod, littleneck clams, mussels, clam juice

Taken from www.food.com/recipe/cioppino-327449 (may not work)