CIOPPINO

Steps:

• Heat oil in a stockpot over medium heat.
• Add onion, shallots and bell peppers.
• Cook while stirring until vegetables begin to soften.
• Add fennel and garlic and cook another 3 minutes while stirring.
• Add tomatoes,including juice, and break them up with a spoon.
• Add tomato paste and stir thoroughly until blended.
• Add wine, clam juice, water, lemon juice, parsley, bay leaves, red pepper flakes, thyme and oregano.
• Simmer, partially covered for 45 minutes.
• Add mussels, clams cover and cook for 5 minutes.
• Add remaining seafood, cover and cook another 5 minutes or until most clams and mussels open.
• Discard any that do not open.
• Remove from heat, cover for 5 more minutes more.
• Adjust seasoning.