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1
Begin by chopping the onion, carrot, and celery, then heat the olive oil and add the ingredients by density start with the carrots sauteeing at low heat them for a 4-5 minutes in a large dutch oven style saucepan, and then adding in the celery and onion.
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2
Stir continuously, and once theyve cooked for a few minutes and the onions are starting to get translucent then add the white wine.
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3
When the onions are completely transluscent then add 1 can of whole tomatoes.
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4
Chop the tomatoes with a spoon in the pan, and then add the bay leaves.
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5
Continue to cook on medium-low heat.
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6
While this mixture simmers and the tomatoes start to reduce down start to cook the shellfish individually, and add another can of tomatoes and chop with the spoon again.
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7
Thoroughly scrub each of the shellfish individually looking for any open ones.
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8
If they are open press the shell together, and if the shell doesnt stick, then discard the shell fish.
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9
Cut the back of the shrimp open, and discard the vein in the back.
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10
Cook the clams in a small saucepan with 1/2 cup of white wine for 5-10 minutes until they open set aside in a bowl with a bit of tomato and vegetable reduction over it.
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11
Similarly cook the mussles until they open.
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12
Taste each of the liquors of the clams and the mussles testing for taste and grit.
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13
Whichever has the best flavor and no grit use the liquor add to the tomatoes and vegetables.
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14
Doing this means you will not have to use any additional salt to flavor the cioppino.
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15
Combine the clams and mussles to the cioppino, then add the shrimp and cook that for 2-3 minutes, then add the fish and again cook for 2-3 minutes and finally add the scallops.
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16
Test the fish to see if thoroughly cooked through.
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17
Serve immediately so as not to overcook the fish and scallops.
