Cioppino - cooking recipe

Ingredients

1 large onion, chopped (1 c.)
1 medium green pepper, seeded and chopped
1/2 c. sliced celery
1 carrot, shredded and chopped
3 toes garlic, minced
3 Tbsp. olive oil
1 lb. shelled and deveined raw shrimp
2 Tbsp. minced parsley
4 c. canned tomatoes
1 (8 oz.) can tomato sauce
1 tsp. leaf basil, crumbled
1 bay leaf
1 tsp. salt
1 tsp. pepper
1 lb. swordfish or halibut
1 to 2 doz. clams in shell
1 1/2 c. dry white wine
1/2 lb. scallops

Preparation

Saute onion, green pepper, celery, carrot and garlic in olive oil until soft.
Stir in tomatoes, tomato sauce, basil, bay leaf, salt and pepper.
Heat to boiling; reduce heat, cover and simmer for 2 hours.
Discard bay leaf.
Cut fish into serving size pieces.
Scrub clams well.
Stir wine into tomato sauce.
Add fish, shrimp and scallops; simmer for 10 minutes.
Place clams in layer on top of fish.
Cover and steam 5 to 10 minutes, until clams fully open and fish flakes easily.
Sprinkle on parsley before serving.