Candy's Cioppino

By calypan

Ingredients

• 2 Tbsp. olive oil
• 1 large onion, chopped
• 1 bell pepper, used a yellow but any would do
• 4 to 5 cloves garlic, minced
• 1/2 can tomato paste
• 1 28 oz. can diced tomatoes, with their juice
• 1 bottle clam juice
• 1/2 cup white wine
• 1/2 tsp. basil
• 2 tsp. salt (used Kosher so half that if regular salt)
• 1/2 tsp. cracked pepper
• 1/4 tsp. red pepper flakes
• 1 bay leaf
• 1/4 cup fresh parsley
• 1 pound bay scallops
• 8 oz. lump crab
• 1 lb. fresh, peeled, deveined shrimp
• 1 pkg. frozen orange roughy (there were 2 filets) chopped into chunks
• hot sauce to taste

Details

Adapted from food.com

Preparation

Step 1

Heat olive oil in a large pot over medium high heat. Add onion and pepper and cook until softened, then add garlic and cook another minute or so. Add tomato paste and cook and stir about a minute or two then add tomatoes, clam juice, white wine then season with basil, salt, peppers, and bay leaf. Cover and reduce heat to a simmer and cook for an hour. Stir it every once in a while. Adjust the heat to medium and add the seafood and fresh parsley. Cook another 5 minutes or until the seafood is just done.