Southern California Cioppino recipe

8 servings

1/4 cup olive oil

1 onion, chopped

4 stalks celery, chopped, with leaves

4 carrots, sliced

4 potatoes, peeled and cubed

1 tablespoon minced garlic

1/4 cup chopped parsley

2 tablespoons chopped fresh cilantro

1 (28 ounce) can crushed tomatoes

2 cups tomato juice

2 (8 ounce) jars clam juice

1/2 cup white wine

2 teaspoons dried basil

1 1/2 teaspoons dried oregano

1 tablespoon dried thyme

3/4 teaspoon chili powder

1/8 teaspoon cayenne pepper

salt and pepper to taste

1 pound halibut steaks, cubed

1 pound medium shrimp - peeled and deveined

1 pound mussels, cleaned and debearded

2 pounds clams in shell, scrubbed

1 pound cooked crabmeat

1 pound bay or sea scallops, rinsed and drained

Heat the oil in a large stockpot over medium heat.

Stir in the onion, celery, carrots, potatoes, and garlic, and cook 5 to 10 minutes.

Add parsley, cilantro, tomatoes, tomato juice, clam juice, white wine, basil, oregano, thyme, chili powder, cayenne pepper, salt and black pepper.

Reduce heat and simmer for 2 hours.

Approximately 15 to 20 minutes before you are ready to serve the cioppino, stir in the fish, shrimp, mussels, clams, crab, and scallops.

Continue to cook and stir approximately 5 minutes, or until the shrimp are pink and the clams and mussel shells have opened.

Remove any unopened mussels or clams before serving.