Cioppino - cooking recipe

Ingredients

1 large chopped onion
1/2 c. sliced celery
3 minced garlic cloves
1 can peeled tomato (3 lb. 3 oz. size)
1 tsp. basil
1/4 tsp. pepper
1 doz. clams or mussels
1 lb. whitefish fillets
1/2 lb. cleaned shrimp
1 chopped green pepper (medium size)
2 Tbsp. olive oil
1 (8 oz.) can tomato sauce
1 tsp. salt
1 bay leaf
1 1/2 c. white wine
1/2 lb. scallops
parsley (garnish)
cooked hot pasta (for 8 people)

Preparation

Cut fish into serving pieces. Scrub and soak mussels/clams in water and corn meal for about 1 hour.
Combine oil, onion, pepper, celery and garlic in 4-quart casserole.
Cook, uncovered, on high 5 minutes until soft.
Mash and add tomato, basil, bay leaf, salt and pepper. Cook, covered, for 15 minutes. Add fish, shrimp and scallops.
Cook, covered, for 10 minutes.
Layer clams/mussels on top and cook, covered, for 10 minutes. Serve over hot pasta, garnished with parsley sprigs.