Southern California Cioppino

Ingredients

• 28 ounce canned tomatoes crushed canned
• 4  carrots sliced
• 0.1 teaspoon cayenne pepper 
• 4 stalks celery with leaves chopped
• 0.8 teaspoon chili powder 
• 16 ounce bottled clam juice 
• 2 pounds clams in shell scrubbed
• 1 pound crab meat cooked
• 2 teaspoons basil dried
• 1 tablespoon thyme leaves dried
• 2 tablespoons cilantro leaves fresh chopped
• 1 tablespoon garlic minced
• 1 pound halibut steaks cubed
• 1 pound mussels cleaned
• 0.3 cup olive oil 
• 1  onion chopped
• 1.5 teaspoons oregano dried
• 0.3 cup parsley chopped
• 4  potatoes cubed peeled
• 8 servings salt and pepper to taste
• 1 pound sea scallops rinsed drained
• 1 pound shrimp deveined peeled
• 2 cups sacremento tomato juice 
• 0.5 cup white wine 

Equipment

• pot

Directions

1. Heat the oil in a large stockpot over medium heat. Stir in the onion, celery, carrots, potatoes, and garlic, and cook 5 to 10 minutes.
2. Add parsley, cilantro, tomatoes, tomato juice, clam juice, white wine, basil, oregano, thyme, chili powder, cayenne pepper, salt and black pepper. Reduce heat and simmer for 2 hours.
3. Approximately 15 to 20 minutes before you are ready to serve the cioppino, stir in the fish, shrimp, mussels, clams, crab, and scallops. Continue to cook and stir approximately 5 minutes, or until the shrimp are pink and the clams and mussel shells have opened.
4. Remove any unopened mussels or clams before serving.