Alaskan Cioppino

• 4 tablespoons olive oil
• 1 chopped onion
• 1 sliced green pepper
• 1 cup chopped celery
• 2 crushed garlic cloves
• 28 ounces whole tomatoes, undrained
• 8 ounces tomato sauce
• 1 cup clam juice
• 1 cup white wine
• 1 teaspoon basil
• 14 teaspoon thyme
• 1 bay leaf
• 1 lb diced cod
• 24 whole clams
• 18 teaspoon hot pepper sauce
• 14 cup chopped fresh parsley
• 1 cup crouton

1. In a large kettle heat olive oil over medium hat and saute the onion, celery and garlic until tender.
2. Add undrained tomatoes, tomato sauce.
3. clam juice, white wine, basil, thyme and bay leaf.
4. Simmer covered for 30 minutes.
5. Add diced cod, clams and hot pepper sauce.
6. Continue cooking an additional 5 minutes or until clam shells open.
7. Garnish with parsley and croutons.

olive oil, onion, green pepper, celery, garlic, tomatoes, tomato sauce, clam juice, white wine, basil, thyme, bay leaf, cod, clams, hot pepper, parsley, crouton

Taken from www.food.com/recipe/alaskan-cioppino-258138 (may not work)