Nantucket Cioppino

Ingredients

• 1 teaspoon olive oil
• 1 pound carrots peeled
• chopped
• 3 cups onions chopped
• 3 cups green bell peppers chopped
• 3 tablespoons garlic chopped
• 1 1/2 pounds mushrooms sliced
• 2 cans italian plum (roma) tomatoes
• 6 ounces tomato paste
• 2 cups red wine
• 3 cups beef stock
• 1 each lemon sliced
• 1 1/2 cups parsley leaves chopped
• 1/4 cup basil shredded
• 1 tablespoon oregano dried
• 1 pound swordfish steaks
• 3 each lobsters cut up
• 24 each clams scrubbed
• 1 pound mussels scrubbed
• debearded
• 1 1/2 pounds cod fillets cut up
• 1 pound shrimp

Instructions

1. In a very large kettle, heat the oil over medium heat.
2. Add the carrot, onion, pepper, garlic and cook, stirring occasionally, for 10 minutes.
3. Add the mushrooms, tomatowith juices, tomato paste, wine, broth, lemon slices, 1 cup of the parsley, basil, oregano, and salt and pepper to taste.
4. Bring to a boil, reduce heat and simmer for 20 to 25 minutes.
5. Add the swordfish and lobster and simmer, covered, for 15 minutes.
6. Add the clams, mussels, cod, and shrimp and simmer, covered, for 10 more minutes, or until the clams and mussels have opened and the fish is cooked.
7. Serve the cioppino in large bowls, sprinkle with the remaining parsley.