Cioppino with Lobster

My cousin Don Belew and his lovely wife Barbara, who lives in Kamiah, Idaho, are not having the traditional turkey or ham for their Thanksgiving dinner this year. Don's cooking Cioppino with Lobster. They have had it many times before and says it finger-licking good.

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Cioppino with Lobster recipe
Ingredients
1 pound haddock or halibut fillets, cut into bite sizes
1 pound small scallops
1 pound shrimp
1/2 cup chopped,seeded green or red bell pepper
1/2 cup finely chopped onion
2 cloves garlic, minced
1/4 cup extra virgin olive oil
1 can (28-oz.) canned tomatoes, chopped
1 can (28-oz.) tomato sauce
1 1/2 cups water
1/2 cup fresh chopped parsley
1 teaspoon salt
1/2 teaspoon crushed dried oregano
1/2 teaspoon crushed dried basil
1/8 teaspoon black ground pepper
1 cup dry red wine
24 clams in shell, (or 2- 7 1/2oz. can)
1 pound frozen lobster tail, partially thawed

Directions
In Dutch oven, cook peppers, onion and garlic in olive oil until tender, about 5 minutes but not brown. Add tomatoes, tomato sauce, water, parsley, salt, oregano, basil and pepper. Cover and bring to a boil. Reduce heat and simmer 20 minutes; add wine and simmer an additional 10 minutes.

Add lobster tail (cut shell into serving size). cover and simmer for 5 minutes.Add fish, scallops and shrimp.; cut fish into bite-size pieces. ( Cut scallops in half if large)cover and simmer 10 to 15 minutes. Add clams in shell--continue simmering until the shells open --approximately 5 minutes. (discard any that do not open)Serve in soup bowls.
Serving Size: 8