Nantucket cioppino

Yield: 12 Servings

Ingredients:

1 ts Olive oil
1 lb Carrots peeled and coarsley -chopped
3 c Coarsely chopped onion
3 c Coarsely chopped green -bell pepper
3 tb Finely chopped garlic
1 1/2 lb Mushrooms sliced
8 c Peeled and coarsely chopped ****OR**** (see next line)
2 ea 28 oz cans plum tomatoes -with basil chopped
1 ea 6-oz can tomato paste
2 c Dry red wine **OR** 1 c each -dry red and marsala
3 c Beef broth
1 Lemon thinly sliced
1 1/2 c Finely chopped fresh -italian parsley
1/4 c Shredded fresh basil
1 tb Dried oregano Salt and pepper
1 lb Swordfish cut in 2" pieces
3 ea Lobsters about 1 1/2 lb. -each cut into pieces
24 Hard-shell clams scrubbed
1 lb Mussels scrubbed and -debearded
1 1/2 lb Cod cut in 2" pieces
1 lb Large shrimp

Instructions:

shelled -and deveined In a very large kettle heat the oil over medium heat. Add the carrot onion pepper garlic and cook stirring occasionally for 10 minutes. Add the mushrooms tomatowith juices tomato paste wine broth lemon slices 1 cup of the parsley basil oregano and salt and pepper to taste. Bring to a boil reduce heat and simmer for 20-25 minutes. Add the swordfish and lobster and simmer covered for 15 minutes. Add the clams mussels cod and shrimp and simmer covered for 10 more minutes or until the clams and mussels have opened and the fish is cooked. Serve the cioppino in large bowls sprinkle with the remaining parsley.