Cioppino
3 cracked crabs
4 dozen fresh clams
3 lbs. prawns
3 minced onions
3 cups minced celery
1 c. olive or salad oil
3 cloves garlic
2 large (14.5 oz) cans tomato sauce
1 28 oz. can whole tomatoes
1/3 c. parsley flakes
2 tsp. oregano
1 c. dry white wine
2 bell peppers, chopped
Salt and pepper to taste

In olive oil, simmer bell peppers, onion, celery, garlic and parsley until limp, do not brown. Add tomato sauce, whole tomatoes, oregano, wine, salt and pepper and simmer one hour in a covered pot. Add seafood and cook for 25-30 minutes or until clams open up and prawns are pink.

Ultimate Cioppino (for 2 people)
1 lb. uncooked prawns
1 or 2 uncooked crabs
8 scallops
8 bite sized pieces of cod (or white fish)
8 oysters
1 TBS. garlic, minced
1 green bell pepper, diced
2 medium carrots, diced
4 ribs celery, deiced
1 6 oz. can tomato paste
1 15 oz. can diced tomatoes (or 2 c. diced fresh tomato)
2 6.5oz. can diced clams
1 12 oz. bottle clam juice
2 whole clams

Sautee garlic, bell pepper, carrot and celery in 2 TBS. olive oil. Season with dash of salt, cayenne pepper, oregano, italian seasoning and basil. Add one bay leaf. Stir in tomato paste, diced tomato, diced clams, clam juice. Simmer 3 hours. Taste and adjust seasoning. Add seafood. Simmer until cooked through. Pour in deep bowls and garnish with two whole clams. Serve with garlic bread.