How To make Nantucket Cioppino

1 ts Olive oil
1 lb Carrots, peeled and coarsley
-chopped 3 c Coarsely chopped onion
3 c Coarsely chopped green
-bell pepper 3 tb Finely chopped garlic
1 1/2 lb Mushrooms, sliced
8 c Peeled and coarsely chopped
****OR**** (see next line) 2 ea 28 oz cans plum tomatoes
-with basil, chopped 1 ea 6-oz can tomato paste
2 c Dry red wine **OR** 1 c each
-dry red and marsala 3 c Beef broth
1 Lemon, thinly sliced
1 1/2 c Finely chopped fresh
-italian parsley 1/4 c Shredded fresh basil
1 tb Dried oregano
Salt and pepper 1 lb Swordfish, cut in 2" pieces
3 ea Lobsters, about 1 1/2 lb.
-each, cut into pieces 24 Hard-shell clams, scrubbed
1 lb Mussels, scrubbed and
-debearded 1 1/2 lb Cod, cut in 2" pieces
1 lb Large shrimp, shelled
-and deveined In a very large kettle, heat the oil over medium heat. Add the carrot, onion, pepper, garlic and cook, stirring occasionally, for 10 minutes. Add the mushrooms, tomatowith juices, tomato paste, wine, broth, lemon slices, 1 cup of the parsley, basil, oregano, and salt and pepper to taste. Bring to a boil, reduce heat and simmer for 20-25 minutes. Add the swordfish and lobster and simmer, covered, for 15 minutes. Add the clams, mussels, cod, and shrimp and simmer, covered, for 10 more minutes, or until the clams and mussels have opened and the fish is cooked. Serve the cioppino in large bowls, sprinkle with the remaining parsley.