Easy Cioppino

2 tablespoons butter or margarine
1 medium onion, chopped
1 medium bellpepper, chopped
2 cloves of garlic, chopped
1 can 14½ ounce Italian stewed tomatos
1 cup red wine or beef broth
1 cup spicy V-8 vegetable juice
1 8 ounce bottle of clam juice
1 teaspoon of salt
1 pound of halibut, cut into bite size pieces
12 clams or mussels*
1 pound of medium shrimp, fressh or frozen and cleaned

1. In stock pot, melt butter or margarine over medium heat. Cook onion, bell pepper and garlic about 5 minutes or until soft.
2. Stir in tomatoes, wine or beef broth, vegetable juice, clam juice and salt. Heat to boiling, reduce to low. Cover and simmer for 5 minutes.
3. Stir in fish and clams. Heat to boiling, reduce to low. Cover and simmer 5 minutes.
4. Add shrimp. Heat to boiling, reduce to low. Cover and simmer for 5 minutes.

Discard any unopened clams or mussels.

Servings: 6 (1¼ cup each)
Start to finish: 1 hour
Thanks to: Lisa Beckett

* I substitute clams and mussles with salmon