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Title: Cioppino 2
Yield: 1 Servings

Ingredients

      1 lg onion - chopped
      1 md green pepper - chopped
    1/2 c  sliced celery
      1    carrot - shredded
      3    cloves of garlic - minced
      3 tb olive oil
      2 lb canned tomatoes
      8 oz can of tomato sauce
      1 ts basil leaf - crumbled
      1    bay leaf
      1 ts salt
    1/4 ts pepper
      1 lb fresh/frozen halibut steak
           -(skin re; moved)
     12    clams or mussels in shells
    1/2 lb shrimp - cleaned and
           -deveined
    1/2 lb scallops
    1/2 c  dry white wine

Instructions

In a heavy soup pot, saute onion, green pepper, celery, carrot, and
garlic in olive oil until soft.

Add tomatoes, tomato sauce, basil, bay leaf, salt and pepper. Heat to
boiling, reduce heat and simmer, uncovered for 2 hours. Remove and
discard bay leaf.

Add the halibut, shrimp, scallops and wine, simmer 10 minutes.

Place clams and fish in pot and steam 5 - 10 minutes until the clams
open and the fish is flaky.*

Serve in soup bowls, sprinkled with parsley, accompanied by French or
sourdough bread.

*I have found it easier to steam the clams open separately and add
them to the soup.

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