Seafood Cioppino

By ChefGrizzly

Ingredients

• 1/4 cup olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 fresh red chile pepper, seeded and chopped
• 1/2 cup chopped fresh parsley
• salt and pepper to taste
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 (28 ounce) can crushed tomatoes
• 1 (8 ounce) can tomato sauce
• 1/2 cup water
• 1 pinch paprika
• 1 pinch cayenne pepper
• 1 cup white wine
• Clam Juice (optional)
• 15-25 clams, cleaned
• 25 mussels, cleaned and debearded
• 25 shrimp
• 10 ounces scallops
• 1 pound cod fillets, cubed
• Crusty bread (sourdough preferable)

Preparation

Step 1

In a large pot over medium heat, heat the olive oil, and saute the onion, garlic, bell pepper, and chile pepper until tender. Add parsley, salt and pepper, basil, oregano, thyme, tomatoes, tomato sauce, water, paprika, cayenne pepper, and juice from the clams. Stir well, reduce heat, and simmer 1 to 2 hours, adding wine a little at a time.

Put butter in a pot and add the clams, put lid on pot. Simmer just until clams open.

About 10 minutes before serving, add mussels, prawns, scallops, and cod to stew. Turn the heat up slightly and stir. When the seafood is cooked through (the mussels will have opened, the prawns turned pink, and the cod will be flaky) add clams to dish and serve your delicious cioppino with bread.