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Gulf Coast Cioppino

20 fresh mussels
20 fresh clams
1/4 cup of butter or margarine
1 tablespoon of olive oil
2 cups of chopped celery
2 cups of chopped green pepper
1 cup of chopped green onions
2 cloves garlic, pressed
one 16 ounce can of crushed tomatoes, undrained
one 15 ounce can of tomato sauce
1 to 1 1/2 tablespoons of dried Italian seasoning
1 to 1 1/2 teaspoons of ground red pepper
1 1/2 teaspoons of paprika
1 teaspoon of sugar
1 teaspoon of salt
1/2 teaspoon of ground black pepper
two 14 1/2 ounce cans of ready to serve chicken broth
1 pound of grouper, amberjack, or sea bass fillets, cut into bite size pieces

Scrub mussels with a brush, removing beards. Wash clams. Discard any opened mussels and clams. Set aside.
Melt butter in a large Dutch oven. Add olive oil and next 4 ingredients cook, stirring constantly, 5 minutes or until tender.
Stir in tomatoes and next 7 ingredients, cook mixture 2 to 3 minutes, stirring occasionally. Stir in broth.
Bring tomato mixture to a boil; reduce heat, and simmer for 45 minutes, stirring occasionally.
Stir in mussels, clams, and fish; cook 3 to 4 minutes, stirring occasionally. (Mussels and clams should open during cooking. Discard any unopened shells.) Serve immediately. Yield: about 3 quarts

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