Cioppino with spicy mayo

Not going to humble here...this recipe is AMAZING! And, even though it's not mine (back down to reality), it's from a friend at church, and I'm sure that she'd be fine with me sharing. Besides, it's too G-OO-D not to share!

Anyhow, I made this cioppino for the BCS Championship game on Monday, which was a great way to end the college football season--with good friends & food! If you weren't "invited" no worries, we'll make it for you, too. Or you can give it a shot!

Cioppino
serves 4- double the recipe for 6 with leftovers-- you'll be glad that you did.

2 Tbsp vegetable or canola oil
1 large onion, chopped
1 large green pepper, seeded & chopped
2 garlic cloves, minced
1 28 oz can chopped tomatoes (or puree diced tomatoes)
1 1/2 cup water
1/2 cup dry white wine such as Sauvignon blanc
1 bottle of clam juice (Gordon's or Bumblebees)
3 chicken bouillon cubes
1/4 tsp each basil, oregano and thyme leaves, preferably fresh2 pounds boneless, lean fish fillets (or use less fish & add 1/2 lb each prawns, scallops, clams and mussels). We used wild salmon and cod (halibut was a bit too pricey and not available).
S&P to taste (really only pepper is needed due to bouillon cubes)
Chopped fresh parsley for garnish

Heat oil, add onion, bell pepper and garlic and cook until veges are soft. Stir in tomatoes with liquid, wine, clam juice, bouillon cubes, basil, oregano and thyme. Bring to a boil. Cover and reduce heat to simmer for 15 minutes. Cool and cover-- this allows all the flavors to meld together overnight. Prepare your seafood: cut fish into 1 inch cubes; devein shrimp, if necessary; and soak clams/mussels in fresh water, if necessary. A note about your seafood-- I'm a strong proponent of buying locally caught wild seafood-- or at least seafood that's wild and a "product of the USA". The farmed stuff is less superior in taste and let's face not so healthy for you. When you're about ready to serve your stew, bring it to a boil again, then add the seafood, reduce heat and simmer for 6-8 minutes. Serve with spicy mayo (sounds interesting, ok...gross), but trust me it's delish.

Spicy Mayo
serves 4

2/3 cup mayo
2 cloves garlic, minced
3/4 tsp cayenne
1 Tbsp white vinegar
1/4 tsp salt

Serve with rustic, thick sliced french bread and a salad. It's not thick like a stew-- and the bread is a nice compliment to soak up all the goodness. Enjoy!