Burhop’s Cioppino

3 tablespoons oregano 

1 teaspoon basil 

1 teaspoon thyme 

1 tablespoon pepper 

1 bay leaf, torn in half 

4 large cloves garlic, chopped

2 tablespoons olive oil 

2 bell peppers, seeded and chopped 

1 small onion, chopped 

1 cup sliced zucchini 

1 rib celery, sliced 

2 cans (28 ounces each) tomatoes in purée 

1 can (52 ounces) clam juice 

2 cups red wine, such as Pinot Noir 

1 pound shrimp 

½ pound crab meat 

1 pound mussels 

¼ pound sliced squid 

1 pound fish of choice

Mix all herbs and divide between two bowls.

In a large pot, heat the olive oil and saute vegetables until tender. Add canned tomatoes, clam juice, wine and half the herbs. Let simmer 30 minutes. Taste and salt if necessary.

Add seafood and remaining herbs; simmer 5-10 minutes and serve.

Serves six.