Ellen's Favorite Cioppino
3 pounds fish fillets, cut into 1-inch chunks1 pound shrimp, peeled and deveined2 pounds other seafood (crabs, scallops, clams)¼ cup olive oil2 large onions, chopped2 green peppers, seeded and chopped6 celery stalks, chopped5 cloves garlic, pressed or minced1 cup minced parsley1 48-ounce can V-8 juice1½cups dry red wine1½ cups dry white wine1 8-ounce bottle clam juice1 6-ounce can tomato paste3 teaspoons dried oregano3 teaspoons dried basil4 bay leaves1 teaspoon crushed red pepper flakes2 teaspoons sugarSalt and pepper to taste
PREPARATION
Heat olive oil in a heavy pot over medium-high heat. Add the onions, peppers, celery, garlic and three-quarters of the parsley, and saute until the vegetables are soft (do not overcook). Add all other ingredients except the seafood, stir until well blended and bring to just below…