Recipe for Cioppino

Ingredients

• 1 cup Vegetable stock (low sodium used)
• 8 ounces shrimp
• 8 ounces scallops, sea (dry packed)
• 8 ounces fish, mild firm filets (halibut or mahi)
• 1 small littleneck clams, (bags usually contain 2 doz.)
• 1 can (16 fl oz) tomatoes canned, diced
• 2 leaves bay leaf
• 1 medium (2-1/2" dia) yellow onion, sliced thin
• 1 medium (approx 2-3/4" long, 2-1/2" dia) yellow bell pepper, seeded and sliced thin
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 fluid ounce dry vermouth
• 2 fluid ounces red wine
• 1/2 teaspoon Red pepper, flakes
• 1/4 teaspoon sea salt, or more ot taste
• 1/2 teaspoon black pepper, ground
• 2 tablespoons parsley, minced fresh