I've learned many things in the kitchen of Roz, but perhaps my favorite is cioppino, the San Franciscan seafood stew. There really is no recipe, per se, but as a shortcut you can start with this one and adjust liberally. Here are my tweaks:
* Dice carrots, celery and potato, each equal to about 1 cup. Add them when you add the bell pepper and saute.
* Salmon works nicely instead of the snapper or halibut. Avoid farmed salmon if possible.
* If you can't find fresh clams, use a can of minced clams.
* Seafood stock is better than bottled clam juice.
* Substitute white wine for the red.
