Cioppino

Ingredients

• 1 pound trout fillets, diced
• 12 clams in shells, washed
• 12 mussels in shells, washed and bearded
• 12 large shrimp, head-on, peeled and deveined
• 12 large oysters
• 12 scallops
• 12 calamari rings, cleaned and sliced
• 1 (28-ounce) can diced tomatoes, with juice
• 1/4 cup extra virgin olive oil
• 1 cup diced onion
• 1/4 cup minced garlic
• 1 cup dry white wine
• 1½ quarts fish or shellfish stock (see recipe)
• 2 tbsps chopped basil
• 1 tbsp chopped oregano
• 1 tbsp chopped Italian parsley
• 1/4 tsp crushed red pepper
• 1/4 cup Worcestershire sauce
• salt and white pepper to taste
• granulated garlic to taste
• Louisiana hot sauce to taste
• 1 pound linguini, cooked (optional)