posted by Schmitty 04-25-99 5:29 AM
Italian Seafood Stew (Cioppino)
Yield 4 to 6 servings
1/3 cup olive oil
2 large onions, halved and thinly sliced
1 large green bell pepper, chopped
2 cloves garlic minced
3 1/2 cups (about 5 large) cored, seeded and chopped tomatoes (can used canned)
1 cup dry white wine
2 tablespoons tomato paste
1 bay leaf
1 teaspoon fresh thyme or 1/2 teaspoon dry
1/4 teaspoon salt
1 (6 1/2 ounce) can chopped clams with juice
1 1/2 pounds thick cod, haddock, or other bonelss white fish fillet cut into 2 inch pieces
1/2 pound bay or sea scallops
1 tablespoon chopped fresh basil or 1 teaspoon dry
freshly ground pepper to taste
In large enameled soup pot or dutch oven warm the olive oil.
Stir in the onions and green pepper and saute over medium heat stirring occasionally for 7 minutes.
Stir in the garlic, cook for another minute, then stir in the tomatoes, wine, tomato paste, bay leaf, thyme and salt.
Bring to a simmer, then simmer the broth partially covered for 10 minutes.
Stir the clams and their juice into the stew. Add the chunks of fish fillet. Cover and simmer for 5 minutes.
Stir in the scallops and basil into the stew.
Cover and simmer for 4 to 8 minutes more til the scallops are done. Salt and pepper the stew.
Serve piping hot.