Hawaiian Cioppino

Ingredients:

1 1/2 lbs. firm white fish (Mahimahi, Ahi, Ono)
1/2 lb. shrimp (21-25) or lobster
2 cups clam juice
21/2 cups water
1 cup white wine
juice of 1 lemon
1/2 lb. clams or mussels
1/2 cup olive oil
1 Maui onion, thinly sliced
1 cup celery, thinly sliced
1 cup julienne bell peppers (assorted colors)
1 tbsp. minced garlic
1 tbsp. minced ginger
1 tomato, diced
1/4 cup fresh basil, chopped
pinch saffron taro - steamed and cut into chunks
sweet potato - steamed and cut into chunks

Procedure:

Cut fish into 1-inch cubes. Remove shell and devein shrimp. In a large pan add olive oil, garlic, ginger, and seafood. Saute briefly. Add tomato, onions, celery, bell peppers, white wine, clam juice, water, crushed chili peppers, and saffron. Bring to a boil. Add cooked taro and sweet potatoes. Bring back to another boil and cook about 10 minutes, until the seafood is just cooked.