3 Tbs. extra virgin olive oil
1 medium yellow onion, chopped
1 whole stalk celery, chopped
4-6 cloves garlic, thinly sliced
½ cup white wine
28 oz. diced tomatoes, with juice
2/3 cup roasted red peppers, diced
1 tsp. dried thyme
1 tsp. dried oregano
½ tsp. red pepper flakes
Kosher salt and freshly ground black pepper, to taste
2 cups good chicken stock
1 cup bottled clam juice
1 lb. firm white fish, such as cod, halibut, red snapper, cut into 1 inch pieces
1 lb. medium raw shrimp, peeled and deveined
½ lb. sea scallops
1 - 2 Tbs. freshly squeezed lemon juice
1/3 cup Italian parsley leaves, rough chop
In a Dutch oven or stock pot, heat olive oil over medium heat. Add onion and celery; cook about 14 minutes or until softened and beginning to brown; add garlic and cook 1 minute longer. Add wine; let simmer 4-5 minutes or until most of wine has evaporated. Add the undrained tomatoes and the roasted red peppers; add seasonings, then season to taste with salt and pepper. Bring to a simmer; cook partially covered for 45 minutes, stirring often. Add the clam juice and chicken stock and continue to simmer for 5 additional minutes.
Add fish pieces and cook for 5 minutes. Stir in the shrimp and scallops and cook for an additional 5 minutes. Stir in lemon juice to taste; stir in parsley.
Ladle your hot cioppino into individual serving bowls and serve with warm slices of a good, crusty French or Italian bread. Serves 4-6 people. Enjoy!