Cioppino(San Francisco Style) - cooking recipe

Ingredients

1/2 c. olive oil
2 large onions, chopped
1 leek, chopped
1 medium green pepper, seeded and chopped
5 stalks celery, thinly sliced
4 medium carrots, thinly sliced
2 tsp. finely chopped garlic (more if you wish)
1 large can Italian type tomatoes, coarsely chopped
1 small can tomato paste
2 c. dry white wine (can use red wine)
fresh thyme, oregano, rosemary, bay, parsley, salt and freshly ground pepper
2 live lobsters (about 1 1/4 lb. each), cut up or 1 large Dungeness crab or 4 small blue crabs or crab legs and claws
2 1/2 to 3 lb. firm white fleshed fish, cut up into serving pieces
1 lb. raw medium size shrimp, shelled and deveined
1 1/2 doz. small hard shelled clams in their shells, well washed and scrubbed
1 1/2 doz. small mussels in their shells, well washed, scrubbed and bearded
scallops (optional)

Preparation

In a heavy large pot with a lid, heat the oil over high heat until a light haze begins to form over it.
Then add the chopped onion and leek, green pepper, garlic, celery and carrots,
Cook, stirring occasionally, for about 5 minutes or until the vegetables are wilted, but not brown.
Add the tomatoes, tomato paste, wine and 1/4 cup chopped parsley, 1 teaspoon salt and a few grindings of pepper, bay leaf, 1 teaspoon thyme, 1/2 teaspoon oregano and rosemary and bring to a boil.
Lower heat; partially cover and simmer 15 minutes.