Cioppino, an Italian Seafood Soup

Ingredients:
• 2 cans clams
• 2 teaspoon olive oil
• 1 medium onion, chopped
• 1 green pepper, chopped
• 2 garlic cloves, crushed
• 1/3 cup fresh basil, chopped
• 1/4 cup celery leaves, finely chopped
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1 (28 ounce) can crushed tomatoes
• 1 1/4 cup Chianti wine
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon hot sauce
• 1 lb of cod or other white fish meat, cut into 1 inch strips
• 1/2 lb shrimp, peeld and devined and cut in half if big enough

Drain clams in bowl, reserving liquid. In a large stock pot (with cover), heat olive oil. Add onion, green pepper and garlic. Saute for about 3 minutes. Stir in the basil, salt, celery leaves, parsley and 1 cup of the reserved clam juice. Add the tomatoes, wine, Worcestershire sauce and hot sauce. Bring to a boil, lower heat and simmer, covered for 1 hour.

Bring to a boil again, lower heat and add fish and shrimp and simmer for about 8 minutes. Add clams and stir. Serve immediately.

Enjoy this hearty Italina Soup with Italian bread and wine.