Cioppino - cooking recipe

Ingredients

2 Tbsp. olive or salad oil
1 large onion, diced
1 large green pepper, diced
1 garlic clove, minced
2 (28 oz.) cans whole tomatoes
1/2 c. dry white wine
1/4 c. minced parsley
2 tsp. salt
1/2 tsp. dried basil leaves
1/4 tsp. cracked black pepper
1 bay leaf
2 dozen littleneck clams
1 1/2 lb. Dungeness crab or 2 (12 oz.) pkg. frozen Alaska king crab split legs, thawed and cut into chunks
1 lb. fresh or 1 (16 oz.) pkg. frozen shelled and deveined shrimp, thawed and drained
1 lb. fresh or 1 (16 oz.) pkg. frozen sea scallops, thawed and drained
1 lb. fresh or 1 (16 oz.) pkg. frozen cod fillets, slightly thawed and cut into 2-inch chunks

Preparation

About 45 minutes before serving, in 8-quart Dutch oven or saucepot over medium heat, in hot olive or salad oil, cook onion, green pepper and garlic until tender, about 5 minutes, stirring occasionally. Add tomatoes and their liquid, wine, parsley, salt, basil, pepper and bay leaf.
Heat to boiling. Reduce heat to low. Cover and simmer 15 minutes.