Cioppino

Ingredients

1 and 1/2 Pounds Boned Sea Bass, cut in 2 inch pieces
1 Pound Shrimp, shelled and cleaned
24 Mussels, cleaned
1/2 Cup Green Pepper, chopped
1/2 Cup Olive Oil
2 Pound 3 Ounce Can Italian Tomatoes with Basil
1 Lemon, thinly sliced
1 Teaspoon Dried Basil
1 Teaspoon Salt
3 Lobster Tails, cut in chunks
12 Hardshell Clams, cleaned
2 Cups Onion, chopped
6 Cloves Garlic, minced
6 Ounce Can Tomato Paste
2 Cups Red Wine
1 Cup Parsley, chopped
1 Teaspoon Dried Oregano
Freshly Ground Black Pepper

Instructions

The toughest part of this recipe is all the chopping. You can and should do it early and refrigerate in airtight containers. Combine the onion, green pepper and garlic with the olive oil in a large pot or kettle. Cook over low heat for 10 minutes, stirring occasionally. Add the tomatoes, tomato paste, wine, lemon, 1/2 cup of the parsley and all of the other seasonings. Bring to a boil, reduce heat and cover. Simmer for 30 minutes. Add the bass, lobster and shrimp and simmer, covered, for 10 minutes. Add the clams and mussels to the pot and simmer, covered, for 10 minutes or until the clams and mussels are open and the fish is done. Serve the cioppino with the remaining parsley sprinkled over it. You can serve this with a green salad and hot garlic bread. The bread is wonderful dipped into the broth.