Ciopinno (Cho-pee-no)
Slice 1/4 lb fresh mushrooms, 2 carrots, crush clove of garlic. Chop 1 small onion and some green pepper. Saute all in 2-3T oil in heavy pan. Stir in 1 15oz can tomato sauce with herbs, 1 can beef bouillon, 3/4c water, 1c dry red wine, 1/2t italian herb seasoning, 1/2t salt and 1/4t pepper. Cover, simmer for 20-30 mins, stir occasionally. Add 1lb fresh sea bass or ocean perch (cut in 1" pieces), 12 clams, king crab meat (from 1 large claw), few scallops cut in chunks, 1/4lb small shrimp, lobster if available. Add some fresh chopped parsley, cover and simmer about 20 mins longer. Serve with S.F. french bread.