Cioppino 2

1/2 cup Olive oil
1 cup Chopped onion
1 tablespoon Chopped garlic
2 cups Coarsely chopped tomatoes
1/2 cup Tomato puree
1/2 cup Chopped parsley
2 cups Red wine
Salt — to taste
Freshly ground black pepper — to taste
Cayenne pepper — to taste
3/4 cup Chopped green pepper
1 pound Snapper fillets
1 pound Shrimp — peeled and deveined
3 pounds Mussels — cleaned
French bread accompaniment — optional

Recipe Instructions
In a large soup pot heat olive oil. Add the onions, peppers and garlic, and saute for 2 minutes. Add the tomatoes, tomato puree, parsley, wine, salt, pinch of cayenne and pepper. Simmer for 15 minutes.

Meanwhile, cut the fish into 2 inch chunks. Place the fish and mussels into the hot sauce and simmer for 5 minutes. Then add the shrimp to the sauce and cook for 3 to 5 minutes. Season with salt, pepper and cayenne (it should be
slightly spicy). Serve with French bread.

4 to 6 servings.