Cioppino (Seafood Stew) - cooking recipe

Ingredients

1 medium onion, chopped
3 cloves garlic, minced
1/2 c. parsley, chopped
1/4 c. olive oil (or less)
28 oz. canned tomatoes
15 oz. tomato sauce
1 c. red wine
1 c. Clamato juice
2 Tbsp. red wine vinegar
2 bay leaves
1 1/2 tsp. mixed Italian herbs
12 small fresh clams
12 fresh mussels
1 lb. fish fillets, cut into 2-inch pieces
1 lb. shrimp, shelled and deveined
3/4 lb. scallops

Preparation

Saute onion and garlic over moderate heat in olive oil until soft but not browned. Add parsley, tomatoes, tomato sauce, wine, Clamato juice, vinegar and herbs. Bring to a boil. Reduce heat and simmer 40 minutes. (Basic sauce can be made ahead, cooled, covered and refrigerated. Heat sauce before adding to seafood.)