Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----sweet pepper sauce-----
   2      tablespoons   olive oil
   1      medium        red bell pepper -- stemmed
                        seeded and chopped
   1      medium        green bell pepper -- stemmed
                        seeded and chopped
   1      medium        onion -- chopped
   2      cloves        garlic -- minced
   2      tablespoons   fresh basil leaves -- minced
   1      teaspoon      dried oregano
   1      28 ounces ca  whole tomatoes in
                        juice -- coarsely chopped
   1      8 ounces bot  clam juice
   1      cup           Italian merlot wine
                        -----cioppino-----
   2      tablespoons   olive oil
   1                    yellow bell pepper -- stemmed
                        seeded and cut into chunks
     1/2                onion -- cut into chunks
   1      large   clov  garlic -- minced
   1      large         plum tomato -- sliced
   3      tablespoons   fresh lemon juice
   1      pound         live mussels -- scrubbed and
                        beards removed
   1 1/2  pounds        red snapper -- cut in chunks
     1/2  pound         unshelled shrimp
   2      pounds        cooked Dungeness or other
                        crab -- cleaned and cracked
                        with body section cut into
          pieces        
     1/2  pound         calamari mantles -- cut into
                        rings

Preparation:

Sweet Pepper Sauce: Heat olive oil over medium heat in a large skillet. Add peppers, onions and garlic and sauté until soft, about 10 minutes. Add basil, oregano, tomatoes and liquid, clam juice and wine. Reduce heat and simmer, uncovered, 1 hour, stirring occasionally. Keep warm. Cioppino: Heat olive oil over medium-high heat in a large Dutch oven or kettle. Add yellow pepper, onion and garlic and sauté until soft, about 5 minutes. Add tomato and lemon juice and cook 2 minutes. Add mussels, clams, fish and shrimp. Cover and cook over medium heat 5 minutes. Add crab and Sweet Pepper Sauce. Cover and simmer 5 minutes. Stir in calamari. Cover and cook 2-3 minutes longer or until calamari is opaque throughout, shrimp is pink and opaque, fish is cooked through, crab is hot and mussels and clams have opened. Discard any unopened mussels or clams. Serve cioppino in tureen or large soup bowls, dividing various ingredients among the bowls. Source: Il Bistro Restaurant, Seattle WA