Cioppino

This is a wonder dish--very easy to make and it tastes awesome.

• Ready In: 55 mins
• Yields: 3 1/2 quarts

Ingredients

• 1 1⁄2 cups  chopped onions
• 1  cup  chopped celery
• 1⁄2 cup  chopped green bell pepper
• 1  garlic clove, crushed
• 3  tablespoons olive oil
• 1 (28 ounce) can whole canned tomatoes (and the juice)
• 2 (6 ounce) cans tomato paste
• 1⁄2 teaspoon  italian seasoning
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 2  cups water
• 1  cup dry red wine
• 3 -3 1⁄2 lbs  mixed  seafood (such as clams, oysters, mussels, shrimp, white fish, scallops, cooked canned crab, or cooked canned)

Directions

1. In a large Dutch oven, saute onions, celery green pepper, and garlic in oil until tender.
2. Add the tomatoes with juice, tomato paste, Italian seasoning, salt, pepper, water, and wine.
3. Break up the tomatoes and heat to a boil.
4. Reduce heat and boil gently uncovered for 30 minutes.
5. Prepare the seafood: Scrub clams, oysters and mussels under running water; place in 1/2 inch of boiling water in saucepan. C.
6. Cover and boil gently for about 3 minutes--just until the shells open (discard any that do not open).
7. Shell and devein the shrimp.
8. Cut the fish up into bite size pieces.
9. Add the white fish to the tomato mixture; boil gently for 5 minutes.
10. Add the scallops, shrimp, and craw fish; cook 5 more minutes.
11. Add the cooked lobster, crab meat, and the reserved shell fish; heat to serving temperature.