Name: CIOPPINO
Ingredients: 1 large onion (chopped); 1 green pepper (chopped); 1 carrot (shredded); ¼ pound mushrooms (sliced); 3 cloves garlic (minced); ½ cup celery (sliced); 3 tablespoons olive oil; 1, 28- ounce can diced tomatoes; 1, 8 ounce can tomato sauce; 1 teaspoon fresh basil (crumbled); 1 bay leaf; 1 teaspoon salt; ¼ teaspoon pepper; 1½ pounds swordfish or halibut steak; 1½ pounds clams (in shells); 1½ cups dry white wine; 1 pound medium shrimp (peeled); 1 pound scallops; 10, 4- ounce small lobster tails; 1 pound crab meat; 2 tablespoons minced parsley

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Servings: people

Author: Steve Silva, attorney in Reno, and his grandma

Ingredients

1 large onion chopped
1 green pepper chopped
1 carrot shredded
¼ pound mushrooms sliced
3 cloves garlic minced
½ cup celery sliced
3 tablespoons olive oil
1, 28- ounce can diced tomatoes
1, 8 ounce can tomato sauce
1 teaspoon fresh basil crumbled
1 bay leaf
1 teaspoon salt
¼ teaspoon pepper
1½ pounds swordfish or halibut steak
1½ pounds clams in shells
1½ cups dry white wine
1 pound medium shrimp peeled
1 pound scallops
10, 4- ounce small lobster tails
1 pound crab meat
2 tablespoons minced parsley

Instructions

In a Dutch oven, sauté green peppers, onions, celery, carrots, mushrooms, and garlic in olive oil until soft. Stir in tomatoes, tomato sauce, herbs, salt, and pepper. Bring to a boil, then reduce heat. Cover and simmer 2 hours. While liquid is simmering, soak clams under running water.
After 2 hours of simmering, add wine, fish, shrimp, crab, lobster, and scallops to Dutch oven. Simmer, covered, for 10 minutes, then add clams. Steam until shells open, about 5 to 10 minutes. Sprinkle with parsley and serve.

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