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Cioppino

1 large onion, chopped
1 medium green pepper - chopped
1/2 cup celery, sliced
1 carrot, shreded
3 cloves of garlic, minced
3 tablespoons olive oil

2 1lb. cans of tomatoes
1 8oz can of tomato sauce
1 tsp basil leaf, crumbled
1 bay leaf
1 tsp. salt
1/4 tsp. pepper

1 lb fresh/frozen halibut steak (skin removed)
1 doz. clams or mussels in shells
1/2 lb. shrimp - cleaned and deveined
1/2 lb. scallops
1/2 cup dry white wine

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 in pot and steam 5 - 10 minutes until the clams open
and the fish is flaky (or steam the clams in a separate and add to
the soup).

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

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