Cioppino

Ingredients

• 2 Tbsp olive or salad oil
• 1 large onion diced
• 1 large green pepper diced
• 1 garlic clove minced
• 2 28 oz cans whole tomatoes
• 12 c dry white wine
• 14 c minced parsley
• 2 tsp salt
• 12 tsp dried basil leaves
• 14 tsp cracked black pepper
• 1 bay leaf
• 2 dozen littleneck clams
• 1 12 lb Dungeness crab or 2 12 oz pkg frozen Alaska king crab split legs thawed and cut into chunks
• 1 lb fresh or 1 16 oz pkg frozen shelled and deveined shrimp thawed and drained
• 1 lb fresh or 1 16 oz pkg frozen sea scallops thawed and drained
• 1 lb fresh or 1 16 oz pkg frozen cod fillets slightly thawed and cut into 2-inch chunks

Directions

1. About 45 minutes before serving in 8-quart Dutch oven or saucepot over medium heat in hot olive or salad oil cook onion green pepper and garlic until tender about 5 minutes stirring occasionally Add tomatoes and their liquid wine parsley salt basil pepper and bay leaf
2. Heat to boiling Reduce heat to low Cover and simmer 15 minutes