Cold Smoked Cioppino aka Zuppa Di Pesca. Cold Smoked Cioppino with Anchovy and Tomato/Clam based broth including Shrimp, Calamari, Bay Scallops, Langostino Tails, Oysters, Clams and Cod. I started with 64 oz of picante clamato tomato juice, 12 oz of tomato paste and a small tin of anchovies in olive oil. i put the anchovies with oil and a bit of the clamato in my small food chopper and made a puree. Got that going in my dutch with the rest of the base ingredients on the burner. I added 1 1/2 cups red wine. 4 tbs of red wine vinegar, 1/8 cup evoo, 10.5 oz jar of pequillo peppers chopped up, and some salt and pepper just a little to start. I then added some onion and red, yellow and green bell peppers, just a little. Fresh chopped garlic, rosemary, thyme, dill, and taragon also made the pot. I cold-smoked the fish and seafood for two hours with a mixture of apple, cherry and maple chips. They dont look like they took on much smoke but I taste tested along the way and they did take on quite a bit of smoke without being overpowered. Last step was to bring the ingredients together and cook until the clams opened up. I pulled it from the heat and served with some asiago cheese bread with butter and some dried herbs. I will be making this dish again.