Nantucket cioppino Recipe

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Nantucket cioppino

Ingredients:

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

Procedures:

1	In a very large kettle, heat the oil over medium heat.
2	Add the carrot, onion, pepper, garlic and cook, stirring occasionally, for 10 minutes.
3	Add the mushrooms, tomatowith juices, tomato paste, wine, broth, lemon slices, 1 cup of the parsley, basil, oregano, and salt and pepper to taste.
4	Bring to a boil, reduce heat and simmer for 20-25 minutes.
5	Add the swordfish and lobster and simmer, covered, for 15 minutes.
6	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.
7	Serve the cioppino in large bowls, sprinkle with the remaining parsley.

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