Cioppino - 2

Recipe Ingredients

1 teaspoon	5ml	Onion - chopped (large)
1 teaspoon	5ml	Green pepper - chopped (medium)
1/2 cup	55g / 1.9oz	Sliced celery
1		Carrot - shredded
3		Garlic - minced
3 tablespoons	45ml	Olive oil
2 lbs	908g / 32oz	Canned tomatoes
1		Tomato sauce
1 teaspoon	5ml	Basil leaf - crumbled
1		Bay leaf
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1 lb	454g / 16oz	Fresh/frozen halibut steak - (skin removed)
12		Clams or mussels in shells
1/2 lb	227g / 8oz	Shrimp - cleaned and - deveined
1/2 lb	227g / 8oz	Scallops
1/2 cup	118ml	Dry white wine

Recipe Instructions

In a heavy soup pot, saute onion, green pepper, celery, carrot, and garlic in olive oil until soft.

Add tomatoes, tomato sauce, basil, bay leaf, salt and pepper. Heat to boiling, reduce heat and simmer, uncovered for 2 hours. Remove and discard bay leaf.

Add the halibut, shrimp, scallops and wine, simmer 10 minutes.

Place clams and fish in pot and steam 5 - 10 minutes until the clams open and the fish is flaky.* Serve in soup bowls, sprinkled with parsley, accompanied by French or sourdough bread.

*I have found it easier to steam the clams open separately and add them to the soup.

Source:
Sandra Glock

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