Cioppino - Master recipes

Ingredients

• Seafood -
• 3 pounds halibut, sea bass, or other firm white fish, cut into inch-long cubes -
• 1 large (2 lb or more) cooked Dungeness crab (hard shell) -
• 1 pound (or more) of large shrimp -
• 2 pounds little neck clams and/or mussels (mussels should be scrubbed clean and beards removed right before cooking) -
• Sauce -
• 1/2 cup extra virgin olive oil -
• 1 1/2 cups chopped onion (1 large onion) -
• 1 cup chopped bell pepper (1 large bell pepper) -
• 3 cloves garlic, minced -
• 1 teaspoon salt -
• 1 28-ounce can tomatoes -
• Broth from the mollusks -
• 2 cups red wine -
• 2 cups tomato juice -
• 2 cups fish or shellfish stock -
• An herb bouquet of bay leaf, parsley, and basil wrapped in a layer of cheesecloth and secured with kitchen string -
• Salt and pepper to taste -
• 1/2 cup minced parsley for garnish -