Fisherman'S Wharf Cioppino - cooking recipe

Ingredients

1 cup chopped golden onion
2 tablespoons tomato paste
1 cup chopped fresh Italian parsley
1 teaspoon dried basil
2 -3 garlic cloves, minced
1/2 teaspoon dry oregano
1/3 cup olive oil
1/2 teaspoon salt
28 ounces whole tomatoes (1 can)
pepper (should be spicy)
1 cup dry red wine, good quality
2 lbs combined seafood (a combination of white fish, peeled shrimp,sea scallops and crab claws)

Preparation

In a large deep pot, cook onion, parsley and garlic in the olive oil for 3 to 5 minutes.
Add tomatoes (mash them into pieces with your hands), wine, tomato paste and seasonings.
Cover and simmer for 30 minutes.
Add seafood and simmer for another 20 minutes. You can use a little more seafood, especially if you're adding crab claws.
Serve in heated bowls with crusty French bread and green salad. Top with fresh shredded parmesan cheese, chopped parsley or cilantro and lemon, if desired.