Dirty One Dish: Cioppino

Serves 8

Ingredients:

1/4 c Extra Virgin Olive Oil

8-10 canned anchovies

4-6 cloves of garlic thinly sliced

2 bay leaves

1 medium onion diced

1 red bell pepper diced

2T Worcestershire

dash of Frank's Red Hot sauce

1 c red wine

2 c clamato juice

3c tomato sauce

3 T basil (I like the frozen cubes from Trader Joe's)

3 T lemon juice

1 1/2 lbs fish (steelhead, salmon, halibut, or cod)

32 clams

32 raw shrimp peeled and de-veined

scallops (if using giant sea scallops, one per person and cut into fourths)

12 oz tomato paste (additional 12 oz if planning to serve over pasta)

Seasoning Mix:

1 T sea salt (course, not ground)

1 T pepper (not ground)

2 T oregano

1 T rosemary (fresh)

Mix all in food processor until fine

Directions:

In a dutch oven or large , heavy stockpot, heat olive oil on medium and add anchovies, cook 3 min. Add garlic and cook another 3 min. Add bay leaves, onion, bell peppers, and half of seasoning mix. Saute 6-8 min. Add wine, red hot, and Worcestershire, reduce by half. Add Clamato and tomato sauce, lemon, and basil. Bring to a soft boil. Add all fish and shellfish. Cook 7 minutes or until fish and shrimp are done and clams open. Add tomato paste and remaining seasoning to taste.

Serve as a stew with bread or add additional tomato paste to thicken and serve as a sauce over pasta.