Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      olive oil
   1      pound         carrots -- peeled and coarsely
   3      cups          coarsely chopped onion
   3      cups          coarsely chopped green -- bell pepper
   3      tablespoons   finely chopped garlic
   1 1/2  pounds        mushrooms -- sliced
   8      cups          peeled and coarsely chopped
                        ****or**** -- (see next line)
   2      28 oz cans    plum tomatoes -- with basil, chopped
   1      6 oz can      tomato paste
   2      cups          dry red wine **or** 1 cup each -- dry red and marsala
   3      cups          beef broth
   1                    lemon -- thinly sliced
   1 1/2  cups          finely chopped fresh -- Italian parsley
     1/4  cup           shredded fresh basil
   1      tablespoon    dried oregano
                        salt and pepper
   1      pound         swordfish -- cut in 2" pieces
   3                    lobsters -- about 1 1/2 lb.
                        cut into pieces
  24                    hard-shell clams -- scrubbed
   1      pound         mussels -- scrubbed and
   1 1/2  pounds        cod -- cut in 2" pieces
   1      pound         large shrimp -- shelled
                        deveined

Preparation:

In a very large kettle, heat the oil over medium heat. Add the carrot, onion, pepper, garlic and cook, stirring occasionally, for 10 minutes. Add the mushrooms, tomato with juices, tomato paste, wine, broth, lemon slices, 1 cup of the parsley, basil, oregano, and salt and pepper to taste. Bring to a boil, reduce heat and simmer for 20-25 minutes. Add the swordfish and lobster and simmer, covered, for 15 minutes. Add the clams, mussels, cod, and shrimp and simmer, covered, for 10 more minutes, or until the clams and mussels have opened and the fish is cooked. Serve the cioppino in large bowls, sprinkle with the remaining parsley.