1 1/2 lbs. boned sea bass or other firm fleshed fish cut in 2" slices
3 (1 1/2 lb.) lobsters, cut up
1 lb. shrimp, shelled & deveined
12 sm. clams
24 mussels
1/2 c. chopped green bell pepper
6 cloves garlic, minced
1/2 c. olive oil
35 oz. canned Italian plum tomatoes with basil
1 (6 oz.) can tomato paste
2 c. dry red wine
1 lemon, thinly sliced
1 c. chopped parsley
1 tbsp. fresh basil, chopped
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. freshly ground pepper

Combine the onion, green pepper and garlic with the olive oil in a large pot. Cook over low heat for 10 minutes, stirring occasionally. Add the tomatoes, tomato paste, wine, lemon, 1/2 cup of the parsley, basil, oregano and salt and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Add the bass, lobsters and shrimp and simmer, covered for 20 minutes. Scrub the clams and mussels and remove the beard from the mussels. Add the clams and mussels to the pot, cover and simmer 10 more minutes until the clams and mussels open. Discard any unopened clams or mussels. Sprinkle the cioppino with the remaining parsley and serve with garlic bread and a green salad. Serves 6 to 8.