West Coast Shellfish Cioppino

An easy one-pot dinner that just begs for a crowded table.

Needed for this recipe:
Sunshine Coast Olive Oil Co. Medium or Robust Intensity Olive Oil
Sunshine Coast Olive Oil Co. Whole Pepper Cayenne (Agrumato) Olive Oil
Sunshine Coast Olive Oil Co. Traditional 18 year Aged Italian Dark Balsamic

½ cup Sunshine Coast Olive Oil Co. Medium or Robust intensity olive oil.
2 large cloves garlic, diced
2 cups onion, sliced
4 stalks celery, slivered
1 large green bell pepper, deribbed and sliced into slivers
½ lb. fresh mushrooms, sliced
2 Tablespoons Sunshine Coast Olive Oil Co. Aged <18 yr. Aged Traditional Dark Balsamic
1 Tablespoon sugar
5 cups fresh tomatoes, coarsely chopped or 1 large can of diced tomatoes
1 cup tomato puree
1 cup or more of red wine
1 lb. prawns or shrimp
1 lb. fresh mussels
1 lb. fresh clams
1 lb. of a white fish, like halibut cut up in bite-sized chunks
½ teaspoon Sunshine Coast Olive Oil Co. Red Cayenne Chili Oil
Sea salt and fresh pepper

In a deep stock pot, heat the olive oil over medium heat. Sauté the onions, garlic, celery and green pepper, until the onions are pale and golden: about 5-7 minutes. Add the mushrooms and sauté another 3-5 minutes. Stir in the sugar, vinegar, tomatoes and tomato purée, wine, and chili oil. Bring to a boil, then reduce to a simmer. Add the halibut, and cook 2 minutes, then add mussels and clams and let cook until the shells pop open. Discard the empty half shells. Add the prawns and cook another 2 minutes until they are pink and cooked through. Taste and adjust for seasonings: if your purée is a bit bitter you may need more sugar. Add more heat with chili oil, or leave that to the individual diner. Serve with chunk of sourdough bread and a rustico red wine.