Cioppino

Recipe Ingredients

1 cup	237ml	Olive oil
2 cups	125g / 4.4oz	Onions (large)
1		Italian parsley - (lg bn) - trimmed
2		Garlic cloves (large)
2		Solid-packed tomatoes with juice - (lg cans)
2		Tomato sauce - (6 oz ea)
2		Bay leaves
1 teaspoon	5ml	Dried Greek oregano
		Salt - to taste
		Coarsely ground black pepper - to taste
2 cups	474ml	Clam juice
1 lb	454g / 16oz	Medium shrimp - cooked, shelled,
		And deveined
2 lbs	908g / 32oz	Uncooked Rock cod, halibut,
		Or other firm fish, - skinned, deboned,
		And cut bite-size pieces
4		Cooked crabs
1		Roasted red bell pepper - chopped

Recipe Instructions

Heat the oil slowly in a large, deep, heavy kettle. Chop the onions, parsley and garlic together until fine, then saute in the oil until golden. Add the tomatoes, tomato sauce, bay leaves, oregano, salt and pepper. Cover and simmer for one hour. Add the clam juice, shrimp and fish. Cook ten minutes, stirring occasionally. Add the crabs, leaving the claw meat in the shells and cracking them. Correct the seasoning and cook another eight to ten minutes to heat through. Serve in soup plates.

Serves 6.

Source:
Home & Garden TV -- Home Grown Cooking - Episode 158

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