Cioppino (Italian Fish Stew)

• 1/2 cup Olive Oil
• 1 Onion, minced
• 2 cans Tomato Sauce
• 1 large can Tomatoes
• 2 cups Water (or fish stock)
• 1 Bay Leaf
• 2 Whole Cloves
• 2 tablespoons Dried Parsley
• 2 cloves Garlic
• 1/2 cup Rosé or Red wine
• 1 can Mushroom Pieces, include juice
• 1 Lobster Tail in shell, cut into pieces
• 1 pound Fish Filet (perch, bass, or mahimahi)
• 6 Shrimp, peeled
• 12 Oysters or Clams, cooked (if frozen or canned, rinse well to remove salty flavor)
• French Bread
• Parmesan Cheese

In a large pot with a cover, sauté onion in olive oil. Add tomato sauce, tomatoes, water, bay leaf, cloves, parsley and garlic. Cover pot and simmer for 1-1/2 hours. (Remove bay leaf after 35 minutes and garlic after one hour).

Add wine, mushroom, lobster, fish, shrimp, and oysters. Simmer 30 minutes uncovered. Season to taste.

To serve, put a piece of toasted French bread in soup plate, ladle over fish and gravy, and sprinkle with Parmesan cheese.

The variety and amount of fish is optional depending upon availability and appetites.