joyce's cioppino

Ingredients For joyce's cioppino

• 2 Tbsp

  olive oil
• 1 lg

  onion, diced
• 1 c

  celery, chopped
• 2 clove

  garlic, minced
• 1/2 c

  red bell pepper, coursely chopped
• 1 can

  14 1/2 oz petite diced tomatoes, (italian style)
• 4 can

  chicken broth
• 1 jar

  marinara sauce 28-32 oz.
• 2 c

  or bottles clam juice
• 1/2 c

  red or white wine, (optional)
• 1/2 tsp

  basil, dried
• 1/4 tsp

  thyme, dried
• 1/2 tsp

  oregano, dried
• 1/2 tsp

  red pepper flakes
• 1

  bay leaf
• 1 lb

  clams, in shell, scrubbed (you can use a 1 lb. pkg of frozen pana pesca hardshell clams)
• 10-12 md

  mussels, in shell, scrubbed and debearded (optional)
• 1 1/2 lb

  cod fish, cubed into medium/large size chunks (must use a firm fish)
• 3/4 lb

  sea scallops, cut in half if they are large, depending on size
• 1/2 lb

  frozen cooked shrimp, tails removed and thawed
• 1

  whole cooked crab or 1 c. lump crab, (meat, legs & claws used in cioppino)