Simple Cioppino

This recipe makes a large pot of soup. You may want to half it for a family of four.

1. Heat oil in an 8-qt. Dutch oven over medium-high heat. Add onion and sauté for 3 minutes. Tumble in the bell pepper and the garlic; cook until soft, stirring occasionally, about 3 more minutes.
2. Add the tomato paste, basil and oregano and cook for 1 minute. Stir constantly so that the paste cooks slightly but doesn't burn. Deglaze the pot with the wine, scraping the bottom and mixing everything thoroughly.
3. Pour in the tomato juice, clam broth, fish stock, tomatoes and bring to a boil. Reduce heat to medium-low and simmer for about 10 minutes. This is your cioppino base; this first portion of the recipe can be prepared in advance if needed.
4. Add mussels to the pot, give them a stir and cover with a tight-fitting lid. Cook until they open, about 2-3 minutes. Remove the lid and pile the haddock, shrimp and scallops on top of the mussels. Cover again and cook until the seafood is just cooked through, about 5-6 minutes. Stir once, very gently. The shrimp should turn slightly pink and the fish will turn white. Stir the cioppino gently, and season with salt and pepper, tasting the broth as you go.
5. Ladle into bowls and garnish with fresh parsley or basil. Serve with a wedge of lemon and crusty bread.