Chioppino Recipe

• 1 lg. onion, minced (1 c.)
• 1 med. size green pepper, halved, seeded and minced
• 1/2 c. sliced celery
• 1 carot, pared and shredded
• 3 cloves of garlic, chopped
• 3 tbsp.extra virgin olive oil
• 2 cans (1 pound each) tomatoes
• 1 can tomato (8 ounce.) tomato sauce
• 1 teaspoon leaf basil, crumbled
• 1 bay leaf
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound fresh or possibly frzn halibut steak
• 1 doz. mussels or possibly 1 doz. clams in shell
• 1 1/2 c. dry white wine
• 1 pkg. (8 ounce.) frzn, shelled, deveined shrimp
• 1/2 pound fresh scallops
• 1 tbsp. chopped parsley

1. Saute/fry onion, green pepper, celery, carrot and garlic in extra virgin olive oil till soft in a kettle or possibly Dutch oven.
2. Stir in tomatoes, tomato sauce, basil, bay leaf, salt and pepper; heat to boiling; reduce heat; cover; simmer 2 hrs.
3. Throw away bay leaf.
4. While sauce simmers, remove the skin from the halibut; but into serving size pcs.
5. Using a stiff brush, thoroughly scrub the mussels, cutting off their "beards", or possibly the clams, under running water to remove any residue of mud and sand.
6. Stir wine into sauce in kettle.
7. Add in halibut, shrimp and scallops.
8. Simmer, covered 10 min.
9. Place mussels or possibly clams in a layer on top of fish in kettle; cover; steam 5 - 10 min, or possibly till the shells are fully opened and fish flakes easily.
10. Throw away any unopened mussels or possibly clams.
11. Ladle into soup plates or possibly bowls.
12. Sprinkle with parsley.
13. Serve with sourdough bread, or possibly crusty French or possibly Italian bread.
14. Serves 8.

onion, green pepper, celery, carot, garlic, virgin olive oil, tomatoes, tomato, leaf basil, bay leaf, salt, pepper, mussels, white wine, shrimp, fresh scallops, parsley

Taken from cookeatshare.com/recipes/chioppino-52063 (may not work)