Recipe - Nantucket Cioppino

1 teaspoon Olive oil
1 pound Carrots, peeled and coarsley
chopped
3 cup Coarsely chopped onion
3 cup Coarsely chopped green
bell pepper
3 tablespoon Finely chopped garlic
1 One half pound Mushrooms, cut or sliced up
8 cup Peeled and coarsely chopped
****OR**** (see next line)
2 28 ounce cans plum tomatoes
with basil, chopped
1 6oz can tomato paste
2 cup Dry red wine **OR** 1 cup each
dry red and marsala
3 cup Beef broth
1 Lemon, thinly cut or sliced up
1 One half cup Finely chopped fresh
italian parsley
One fourth cup Shredded fresh basil
1 tablespoon Dried oregano
Salt and pepper
1 pound Swordfish, cut in 2" pieces
3 Lobsters, about 1 One half lb.
each, cut into pieces
24 Hardshell clams, scrubbed
1 pound Mussels, scrubbed and
debearded
1 One half pound Cod, cut in 2" pieces
1 pound Large shrimp, shelled
and deveined

In a very large kettle, heat the oil over medium heat. Add the carrot,
onion, pepper, garlic and cook, stirring occasionally, for 10 minutes. Add
the mushrooms, tomatowith juices, tomato paste, wine, broth, lemon slices,
1 cup of the parsley, basil, oregano, and salt and pepper to taste. Bring
to a boil, reduce heat and simmer for 2025 minutes. Add the swordfish and
lobster and simmer, covered, for 15 minutes. Add the clams, mussels, cod,
and shrimp and simmer, covered, for 10 more minutes, or until the clams and
mussels have opened and the fish is cooked. Serve the cioppino in large
bowls, sprinkle with the remaining parsley.