Recipe - Cioppino

1 lg Onion chopped
1 md Green Pepper chopped
One half cup Sliced celery
1 Carrot shredded
3 Cloves of Garlic minced
3 tablespoon Olive Oil
2 pound Canned Tomatoes
8 ounce Can of Tomato Sauce
1 teaspoon Basil Leaf crumbled
1 Bay Leaf
1 teaspoon Salt
One fourth teaspoon Pepper
1 pound Fresh/Frozen Halibut Steak
(skin removed)
12 Clams or Mussels in shells
One half pound Shrimp cleaned and
deveined
One half pound Scallops
One half cup Dry White Wine

In a heavy soup pot, saute onion, green pepper, celery, carrot, and garlic
in olive oil until soft.

Add tomatoes, tomato sauce, basil, bay leaf, salt and pepper. Heat to
boiling, reduce heat and simmer, uncovered for 2 hours. Remove and discard
bay leaf.

Add the halibut, shrimp, scallops and wine, simmer 10 minutes.

Place clams and fish in pot and steam 5 10 minutes until the clams open
and the fish is flaky.*

Serve in soup bowls, sprinkled with parsley, accompanied by French or
sourdough bread.

*I have found it easier to steam the clams open separately and add them to
the soup.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini