Cioppino Soup Recipe

Soup Base
 6 cups of water
16 oz of salmon
1 8oz can of stewed tomatoes
1 8oz can of clam juice
½ lb of 16-20 raw shrimp
Salt & Pepper to taste
 
Cut salmon into small pieces. Put everything together, bring to boil. Boil until it is reduced to about 3½  cups. Set aside.
 
12    -10 scallops
12 16-20 shrimp
3½ oz calamari
24 geenlip mussles
24 little neck clams
1 lb of mixed vegetables: zucchini, squash, cauliflower, and broccoli
¼ cup of white wine
1 cup red sauce
 
 
Cook little neck clams in salt water until they open up and set aside.
Grill Scallops and set aside.
Grill shrimp until halfway cooked, set aside.
Cut vegetables in chunks and sautee  in olive oil.
Add white wine, red sauce, clams, mussles, scallops,  raw calamari and soup base to vegetables.
 
Bring to Boil for 3 minutes. Ready to serve.
 
Serves 5-6 people