Ciopinno

2 pounds fresh fish cut into chunks
 (halibut and cod work best but any firm white fish will do)
1 pound mussels (in shell)
1 pound small steamer clams (in shell)
1 pound shrimp (40-45 count)
1 pound sea scallops
1 small tin anchovies
1 - 1 pound lobster per serving (or) 1/2 Dungeness crab
2 cups tomatoes (canned will do)
3 stalks celery
1 1/2 cups chopped onion
1/4 cup olive oil
2 bay leaves
1/2 tsp crushed red pepper
1 head garlic (peeled and minced)
1 tbsp thyme
1 tbsp oregano
1 tsp basil
1 tsp sea salt
3 bay leaves
2 cups white table wine
1 12 ounce can tomato sauce
2 quarts fish or chicken stock

Sauté the onions, celery, and anchovies in olive oil until translucent. Deglaze with the wine, add in the red pepper, bay leaves, and thyme and allow to reduce. Add in all remaining ingredients with the exception of the seafood and simmer in a large pot for 2 to 3 hours. Add in the fish chunks and simmer for a further 30 minutes. Ten minutes before serving bring to a boil and add the shellfish. As soon as the lobsters have turned bright red and all shellfish have opened serve. If substituting crab add the cooked, cleaned crabs before simmering.  This is an excellent dish when served with garlic bread and a good Chianti. Enjoy!