Cioppino

Cioppino is a fisherman's stew. Make a tomato base. Add fresh fish. Serve with sourdough bread (traditional) or with pasta (if you're married to Mr. Dr. Sue). Feel free to improvise. The only caution is not to overcook the fish.

Tomato Base
Olive oil
Chopped onions
Minced garlic
Chopped celery
A few dried red peppers if you like spicy
2 bay leaves
1 can tomatoes in puree or good quality tomato sauce without sugar
1/2 - 1 cup red wine (or white)
Salt and pepper to taste and herbs if you wish

Saute vegetables in olive oil until tender. Add tomatoes and wine. Season to taste. Simmer for about 1/2 hour.

The Fish - choose your assortment. For example:
1/2 - 1 pound fresh firm white fish such as cod
1/2 - 1 pound hrimp with shells removed, tail on OK
Frozen calimari rings
Can of clams with juice
12 Fresh mussels and white wine for steaming or
Frozen mussels in sauce

Cut the fish into chunks. Scrub mussels. Add the fish to the tomato base. Cook until almost tender. Add calimari and cook until heated through. Add shrimp and cook 5 minutes more. Add can of clams with juice. Heat through.

Mussels: Throw away any open mussels. Put the scrubbed mussels in a frying pan with a lid. Pour in some white wine. Steam for about 2 minutes until mussels open. If using frozen mussels prepare as directed, then add at the end.

Add mussel juices. Taste for seasonings. Add a pat of butter to thicken if you wish. Arrange the mussels on top. Sprinkle with chopped parsley.