California style cioppino

3 T olive oil
1 large onion, chopped
2 cloves garlic, chopped
1 large green pepper, chopped
1/3 cup chopped parsley
1 15-oz. can tomato sauce
1 28-oz. can tomatoes, undrained, tomatoes chopped
1 cup dry white wine
1 bay leaf
1 tsp dry basil, or more if desired
1/2 tsp oregano leaves, or more if desired
12 oz. large shrimp, peeled and deveined
1/2 lb. scallops
2-3 oz. lobster meat cut into several pieces
2-3 oz. monkfish or other firm fish, cut into bite-sized pieces
2 clams, shells scrubbed
6 mussels, shells scrubbed and debearded

In large kettle, heat oil over med. heat. Add onion, garlic green pepper and parsley. Cook, stirring often until onion is soft. Stir in tomato sauce, tomatoes and their liquid. Break up with a spoon. Add wine, bay leaf, basil and oregano. Cover and simmer about 20 min. or until slightly thickened. Cool, cover and chill if you are making this ahead.
Meanwhile, scrub clams to remove sand. Shell and devein shrimp. Reheat broth to simmering if made ahead. Add clams and monkfish. After one minute add the rest of the seafood. Cover and simmer 5 minutes or until clams are open and shrimp is pink. Do not overcook or the shrimp and scallops will get tough. Ladle into serving bowls.

Serving Size: Makes 4 2-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user FISHPOND7.