Ciopinno Ala Sicilia Serves 4-6
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Base
1 cup of chopped onions (or l/2 cup chopped onions / 1/4 cup chopped green onions /1/4 cup of chopped scallions)
l/2 cup chopped green peppers
3 cloves of garlic - mashed or chopped
#2 can AND #1 can of crushed tomatoes in juice
1 cup of red table wine
2 cups of fish stock or 2 bottles of clam juice
2 cups of tomato juice or Clamato juice
1/2 cup minced cilantro
Dashes of pepper hot sauce to taste ("our taste" is about ten)
Salt, pepper, and bouquet garni to taste as well
    (no bouquet garni? bay leaf, thyme, basil, rosemary, and dried parsley)
(You may also want to add a cup of chopped mushrooms - I don't)

Seafood: prepare as usual prior to cooking clean and evein shrimp, scrub mollusks, trim beards on clams, etc.)
2 pds of firm white fish (I use either halibut or sea bass) - chopped into small sections
l pd jumbo shrimp
l/2 pd sea scallops
l crab (I prefer Dungeness) or 1 lobster - broken into sections
    (or, if you wish, l pd of crabs legs)
l pd of clams or mussels or oysters (or a mix of all three if you wish)

Saute garlic, onion (or onion mixture) and green pepper in olive oil until soft.
Add rest of base ingredients. Bring to boil and reduce to simmer for 45 minutes.

Ten minutes before serving, chop white fish and saute VERY lightly,
    then add to stew.
Bring stew mixture back to a boil and add in sequence:
    crab/lobster, mollusks, shrimp and scallops.
Serve "as is" (shells and all) immediately --- if not sooner.
    (Obviously discard any mollusks which do not open before serving).
Remember this is a very messy dish to eat (hot fingerfood, of sorts) so don't use your best table cloth and you may want to give guests bibs or urge them to dress casually! :>)

Serve with crusty bread (for sopping) and perhaps a Caesar salad on the side.