Cioppino (or Zuppa de Pesca) 1 pound bass, cut in serving slices 2 cooked lobsters, cut in pieces (shell and all) 1 cooked crab (cut in pieces like the lobster) 1 package frozen cleaned shrimp 12 scrubbed Litle Neck clams or mussels 1/2 cup chopped mushrooms 1/2 cup olive oil 1 large chopped onion 2 minced cloves of garlic 2 T minces parsley 1 large chopped green pepper (seeds removed) 1 bay leaf 2 cloves 1 large tin drained tomatoes 1 cup red wine 1 cup hot water 1 tsp salt 1 dash Cayenne pepper Saute: onions, garlic, parsley, green pepper and seasonings in warm olive oil for 5 minutes. Add mushrooms, tomatoes, bass and shrimp, water and wine. Cover tightly and cook briskly for 10 minutes. Add lobsters, crab and clams or mussels; cover tightly and cook briskly for 10 minutes.  Serve in large soup plates, with plenty of fresh Italian bread, a glass of red wine, and a plain green salad.