Florida Style Cioppino

Recipe Ingredients

1/4 cup	59ml	Olive oil
1/2 cup	31g / 1.1oz	Finely-chopped onion
1/2 cup	73g / 2.6oz	Small-diced green pepper
1/2 cup	73g / 2.6oz	Diced scallions
1/2 cup	55g / 1.9oz	Small-diced celery
3		Tablespons minced garlic
4 cups	250g / 8.8oz	Medium-diced fresh tomatoes
1 cup	237ml	Tomato puree
1 cup	237ml	White wine
1		Bay leaf
12		Little neck clams
1/2 lb	227g / 8oz	Shrimp - peeled, deveined
1 lb	454g / 16oz	Fresh swordfish - cut into 1" pieces
3 tablespoons	45ml	Chopped fresh basil
		Salt - to taste
		Freshly-ground black pepper - to taste
12		Garlic croutons

Recipe Instructions

Heat olive oil in a large pot; add onions, green pepper, scallions, and celery; saute until translucent. Add garlic and briefly saute. Add tomatoes, puree, wine, and bay leaf. Simmer for 45 minutes.

Add clams and simmer for 10 minutes, then add shrimp and swordfish. Simmer until fish is cooked through (do not stir). Add chopped basil and season with salt and pepper. Garnish with garlic croutons.

This recipe yields 4 servings.

Source:
Fresh From Florida Cookbook at http://www.fl-ag.com/flckbk

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