Serves 10

1 oz         olive oil

6 oz         fine diced onion

4 oz         green onion

6 oz         small diced red peppers

5 oz         small diced fennel

To Taste  salt and pepper

¼ oz        minced Garlic

4 lb          peeled and diced tomatoes

8 oz         white wine

1 pt          fish stock

2 ea         bay leaves

20 ea       little neck clams, scrubbed

20 ea       mussels, scrubs and beards removed

3 ea         hard shell crabs, disjointed

20 ea       shrimp (10-15 count), peeled and deveined

1 ¼ lbs    diced Swordfish

3 T           chiffonade of basil

Heat oil in a soup pot.  Add the onions, green onions, peppers and fennel and season with salt and pepper.  Sauté until the onions are translucent, about 7-8 minutes.  Add the garlic and sauté until an aroma is apparent. Add the tomatoes, wine, fish stock and bay leaves.  Cover the pot and simmer slowly for about 20 minutes.  Add a small amount of water if necessary.  Remove and discard the bay leaves. Add the seafood and simmer until the swordfish and shrimps are cooked through and the clams are opened about 6-7 minutes. Add the chopped basil and adjust the seasoning.  Ladle the cioppino into heated bowls and garnish with a crouton.