Make cioppino your next favorite meal by adding any type of seafood you like! The cuisine goes great with crab legs, clams, mussels, shrimp, cod and everything else!

Ingredients

• 2 cans diced tomatoes
• 1 large onion, diced
• 1 cup fennel
• 2 carrots, diced
• 2 green peppers, diced
• 2 tbsp minced garlic
• 1 cup chopped celery
• 2 tbsp chopped parsley
• 1 tbsp dried oregano
• 2 bay leaves
• 2 tbsp thyme
• 1 tsp red chili flakes (to taste)
• 1 tbsp salt
• 1 tbsp pepper
• 1 cup white wine
• 2 cups clam juice
• 2 tbsp olive oil
• Seafood: 1 lb. shrimp, cod and mussels

Instructions

1. Heat the oil in large saucepan and sauté the garlic for one minute. Add celery, onion, carrots and fennel. Sauté for 3 minutes.
2. Add the herbs except the parsley and sauté for few more minutes.
3. Add white wine and cook for 5 minutes until reduced, and then add the clam juice and the diced tomatoes with their juice.
4. Simmer for 15 minutes.
5. Add salt and pepper and half the parsley. Then start adding seafood. Start with the shell fish and then shrimp. Finally add cod. When the shell fish open their shells, the fish is cooked and done.
6. Taste. Add salt and pepper, if necessary. Pour into a big bowl and top with the remaining parsley. Serve with crunchy sourdough bread.

View more of recipes from The Women of Dining Services Cookbook.