A hearty traditional cioppino made with Hawaiian varieties of fish and vegetables (taro).
- 1 1/2 lbs firm white fish (Mahimahi, Ahi, Ono)
- 1/2 lb large shrimp or lobster
- 2 cups clam juice
- 2 1/2 cups water
- 1 cup white wine
- Juice of 1 lemon
- 1/2 lb clams or mussels
- 1/2 cup olive oil
- 1 Maui onion, thinly sliced
- 1 cup celery, thinly sliced
- 1 cup julienne bell peppers (assorted colors)
- 1 Tbs minced garlic
- 1 Tbs minced ginger
- 1 tomato, diced
- 1/4 cup fresh basil, chopped
- Pinch saffron
- Taro - steamed and cut into chunks
- Sweet Potato - steamed and cut into chunks
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Cut fish into 1-inch cubes. Remove shell and devein shrimp. In a large pan add olive oil, garlic, ginger, and seafood. Saute briefly. Add tomato, onions, celery, bell peppers, white wine, clam juice, water, crushed chili peppers, and saffron. Bring to a boil. Add cooked taro and sweet potatoes. 4. Bring back to another boil and cook about 10 minutes, until the seafood is just cooked. Enjoy!