Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------SWEET PEPPER SAUCE--------------------------
2 tb Olive Oil
1 md Red Bell Pepper, stemmed,
Seeded and chopped
1 md Green Bell Pepper, stemmed,
Seeded and chopped
1 md Onion, chopped
2 Cloves Garlic, minced
2 tb Fresh Basil Leaves, minced
1 ts Dried Oregano
28 oz Can Whole Tomatoes in
Juice, coarsley chopped
8 oz Bottle Clam Juice
1 c Italian Merlot Wine

--------------------------CIOPPINO-------------------------------
2 tb Olive Oil
1 Yellow Bell Pepper, stemmed,
Seeded and cut into chunks
1/2 Onion, cut into chunks
1 lg Clove Garlic, minced
1 lg Plum Tomato, sliced
3 tb Fresh Lemon Juice
1 lb Live Mussels, scrubbed and
Beards removed
1 1/2 lb Red Snapper, cut in chunks
1/2 lb Unshelled Shrimp
2 lb Cooked Dungeness or other
Crab, cleaned and cracked
With body section cut into
Pieces
1/2 lb Calamari Mantles, cut into
Rings

Sweet Pepper Sauce: Heat olive oil over medium heat in a large
skillet. Add peppers, onions and garlic and saute until soft, about
10 minutes. Add basil, oregano, tomatoes and liquid, clam juice and
wine. Reduce heat and simmer, uncovered, 1 hour, stirring
occasionally. Keep warm.

Cioppino: Heat olive oil over medium-high heat in a large Dutch oven
or kettle. Add yellow pepper, onion and garlic and saute until soft,
about 5 minutes. Add tomato and lemon juice and cook 2 minutes.

Add mussels, clams, fish and shrimp. Cover and cook over medium heat 5
minutes. Add crab and Sweet Pepper Sauce. Cover and simmer 5 minutes.
Stir in calamari. Cover and cook 2-3 minutes longer or until calamari
is opaque throughout, shrimp is pink and opaque, fish is cooked
through, crab is hot and mussels and clams have opened. Discard any
unopened mussels or clams.

Serve cioppino in tureen or large soup bowls, dividing various
ingredients among the bowls.

Source: Il Bistro Restaurant, Seattle WA Typed by Katherine Smith
Cyberealm BBS Watertown NY 315-786-1120

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