|Littleneck clams||1 Pound, scrubbed|
|Mussels||1 Pound, debearded and scrubbed|
|Cold water||2 Cup (32 tbs)|
|Olive oil||4 Tablespoon|
|Green pepper||1 Large, seeds and membranes removed, finely chopped|
|Onion||1 Large, peeled, finely chopped|
|Garlic cloves||3 Large, peeled and minced|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Canned tomato paste||6 Ounce|
|Canned crushed italian tomatoes||28 Ounce (1 Can)|
|Dried basil||2 Teaspoon|
|Red pepper flakes||1⁄2 Teaspoon|
|Crumbled saffron threads||1⁄4 Teaspoon|
|Chopped flat leaf parsley||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
|Monkfish fillets||3⁄4 Pound, cut into 1 inch cubes|
|Red snapper fillets||3⁄4 Pound, cut into 1.5 inch strips|
|Medium shrimp||3⁄4 Pound, peeled and deveined|
|Red wine vinegar||2 Tablespoon|
|Fruity olive oil||5 Tablespoon|
|Finely minced garlic||1 Tablespoon|
Place the clams and mussels in a large nonalu-minum pot, add the water, cover with a tight-fitting lid, and cook gently just until the shells open, 5 to 6 minutes.
Remove the clams and mussels to a bowl and cover.
Strain the broth through a double thickness of cheesecloth or a fine-mesh strainer lined with paper towels and reserve.
Rinse the pot.
Add 4 tablespoons of olive oil to the pot and heat it until fragrant.
Stir in the pepper, onion, and garlic, and saute over medium heat until softened, about 7 minutes.
Pour in the wine, bring it to a boil, then stir in the reserved clam-mussel broth, tomato paste, crushed tomatoes, basil, bay leaf, red pepper flakes, saffron, salt, and plenty of pepper.
Reduce the heat and gently boil uncovered until slightly thickened, about 20 minutes.
Add the monkfish, simmer for 2 minutes; then add the red snapper and shrimp, and simmer 3 minutes more.
Return the clams and mussels to the pot.
Combine the vinegar, olive oil, and minced garlic and stir this into the cioppino.
Cover and simmer for 10 minutes.