Cioppino

• 1

  Cut fish into good-size serving pieces.

• 2

  Crack the crab; remove top shell but keep it for making stock. If you use lobster, cut tail into pieces and reserve body to make stock.

• 3

  Split shrimp shells down the back and remove the black vein.

• 4

  Steam the mollusks (clams and mussels)in a small amount of water just until they open.Remove the top shells and save the juice.

Sauce Preparation

• 1

  Saute onion and green pepper in olive oil until just soft. Add all the rest of the ingredients and cook for 10 minutes. Remove bouquet and taste for seasonings. Select a large casserole or kettle with a cover and in it arrange in layers all the fish except the mollusks. Pour sauce over fish and cover pan. Simmer over low heat or in the oven for 20 to 30 minutes, or until fish is just done. Three minutes before removing from the heat, add the mollusks.

• 2

  Serve in deep bowls, shells and all, and sprinkle liberally with minced parsley.