No Shells Cioppino - cooking recipe

Ingredients

1/2 cup olive oil
1/4 cup butter
1 large onion, chopped
1 1/2 cups celery & leaves, chopped fine
5 garlic cloves, minced
3 (14 1/2 ounce) cans diced tomatoes
2 (8 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
2 (14 1/2 ounce) cans chicken broth
2 (8 ounce) jars clam juice
2 cups dry white wine
3 bay leaves
3 tablespoons dried basil
3 teaspoons dried oregano
1/2 cup dried parsley
1 1/2 teaspoons dried thyme
3 tablespoons Old Bay Seasoning
1 pinch saffron
2 lbs cod fish fillets, cubed
1 1/2 lbs large shrimp, peeled and deveined
1 1/2 lbs bay scallops
3 lobster tails, shell removed and meat cubed
2 (10 ounce) cans clams, drained
2 cups crabmeat

Preparation

Heat olive oil and butter in large stock pot. Saute onion and celery until tender over medium heat, about 10 minutes. Add garlic and continue to saute for 3 or 4 more minutes. Add tomatoes, tomato sauce, tomato paste, chicken broth, clam juice, wine, bay leaves, basil, oregano, parsley, thyme, Old Bay seasoning and saffron. Bring sauce to a simmer. Cover and continue to simmer for a half hour over low heat. Taste and adjust seasonings if needed. Continue to simmer for another half hour.
Add lobster meat and scallops, bring back to a simmer and cook for 15 minutes. Add clams, shrimp and cod continue to simmer for 5 minutes until cod is flakey and shrimp are pink. Gently add crabmeat and heat through about 2 minutes.
Serve in bowls with a good sour dough french bread and a green salad.