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Cioppino ("Chee'o-pee-no") is a San Francisco dish, a seafood stew made in an old-world Italian style. It's comparible to a bouillabaisse or a Manhattan chowder. You can make it as mild or spicy as you like. The more varieties of fish and shellfish, the better.

Ingredients

1/4	cup olive oil
1	medium to large onion, diced
4	cloves garlic, minced
1	green pepper, diced
8 oz	clam juice
14 oz	chicken stock
1 cup	wine or cooking sherry
24 oz	flavored tomato sauce (Ragu, etc)
1/2 tsp	dried hot red pepper flakes (optional)
1	bay leaf
1/3 cup	chopped fresh parsley
1/4 cup	chopped fresh cilantro (optional)
1/2 tsp	oregano
2 to 3 lbs	various fish and shellfish

Serve with bibs and lots of hot sour dough french bread.

To mince the garlic: place the garlic cloves on a cutting board, and place the flat of a large chef's knife on a clove, then hit the other side with your fist. Peal the clove (it will be easy now). Place the pealed cloves near each other on the cutting board, hold the tip of the chef's knife on the board with one hand about 3" away from the cloves, and rock the blade up and down repeatedly. The edge of the knife is always touching the cutting board, you can't possibly get cut.