Cioppino

Ingredients:

• 1/4 Olive Oil

• 5 cloves Garlic (minced fine)

• 1 medium Onion (medium dice)

• 1/2 green pepper (small dice)

• 1 28oz can organic crushed tomatoes

• 1 8oz can organic tomato sauce

• 2 tbsp Texas Pete hot sauce (optional…but I recommend)

• 2 c. water

• 1/2 c. white wine

• 2 tsp salt

• 1/4 tsp marjoram

• 1/4 tsp oregano

• 1/4 tsp ground black pepper

• 1 can minced clams (6-10 oz)(undrained)

• 2 lbs Cod (or other firm white fish)

• 1 lb medium Shrimp (shelled, deveined, and no tail)

Directions:

For the Soup Base (can be made in advance)

1. In a large stock pot over med high heat, sauté onions and pepper till soft.

2. Add garlic, salt, marjoram, oregano, and pepper. Cook till garlic is fragrant but not burned.

3. Deglaze with the white wine

4. Add in the remainder (crushed tomatoes, tomato sauce, hot sauce, and water)

5. Cover, reduce to low and simmer for 30 min.

To finish the dish:

1. Bring the Soup base to a simmer (if made in advance and chilled)

2. Cut the cod into large chunks and add to the soup base

3. Add the can of clams and the shrimp

4. Let simmer for 5-10 min till seafood in cooked.

5. Serve in warmed bowls

Recommendations: I prefer this with COD, but is also good with halibut and other firm white fish. This is easy to entertain with since the soup base can be made in advance. This keeps and reheats well too.