Cioppino: A Seafood Appetizer

If there was a ever a pool of this appetizer, I would swim in it. Gladly. Perhaps I should feel some remorse for murdering the seafood community, but happily for my stomach, I do not. This appetizer is utterly fantastic. A picnic on a lawn (Georgetown Hoyas, you know where to go) or by the sea or a river with this dish, a great couple bottles of white wine, some great crusty bread, and you have yourself the makings of a very good time. Enjoy it, ladies and gentlemen, from my family to yours. Mangia Bene! 

Ingredients:
4 cloves of Garlic, Chopped
1 stalk of Celery, finely minced
1 small Onion, finely chopped
2 Tbsp of Fresh Parsley, chopped
2 Tbsp of Olive Oil
Pinch of Hot Pepper Flakes
1 Cup of White Wine
15 oz can of Crushed Tomatoes
3 Cups of Fish Stock
1 pound of Mussels, cleaned
1 pound of Clams, cleaned
1 pound of Shrimp, peeled and deveined
6 Scallops, cut in quarters
Salt and Pepper to taste

Process:

1) Add the oil in a large soup pot and preheat over medium high heat. Add the chopped onion, garlic, celery, hot pepper flakes and parsley, season with salt and pepper and cook for about 3 to 4 minutes or until the veggies begin to cook down.

2) Add the white wine and let it cook for a minute. Add the crushed tomatoes and the fish stock. Let the mixture come up to a boil and cook for about 10 minutes, season with alt and pepper.

3) Add the seafood and cover with a lid, cook for about 5 to 10 minutes or until all the shellfish has opened and the shrimp and scallops are firm.

4) Finish with a bit more fresh chopped parsley and enjoy!