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"Cioppino -- Italian fish stew. Great for the holidays! From my friend Mia Foy." - Submitted by Jacqueline Lageson from Beaverton, OR.

Cioppino with Lobster

1 pound haddock or halibut fillets, cut into bite sizes
1 pound small scallops
1 pound shrimp
1/2 cup chopped green or red bell pepper
1/2 cup finely chopped onion
2 cloves garlic, minced
1/4 cup extra virgin olive oil
1 (28-ounce) can tomatoes, chopped
1 (28-ounce) can tomato sauce
1 1/2 cups water
1/2 cup fresh chopped flat-leaf parsley
1 teaspoon salt
1/2 teaspoon crushed dried oregano
1/2 teaspoon crushed dried basil
1/8 teaspoon black ground pepper
1 cup dry red wine
24 clams in shell, (or two 7 1/2-ounce cans)
1 pound frozen lobster tail, partially thawed

1. In Dutch oven, cook peppers, onion and garlic in olive oil until tender, about 5 minutes but not brown.
2. Add tomatoes, tomato sauce, water, parsley, salt, oregano, basil and pepper. Cover and bring to a boil. Reduce heat and simmer 20 minutes.
3. Add wine and simmer an additional 10 minutes.
4. Add lobster tail (cut shell into serving size). cover and simmer for 5 minutes.
5. Add fish, scallops and shrimp.; cut fish into bite-size pieces. ( Cut scallops in half if large)
   cover and simmer 10 to 15 minutes.
6. Add clams in shell--continue simmering until the shells open --approximately 5 minutes. (Discard any that do not open.)
7. Serve in soup bowls.

Makes 8 servings.