Recipe: Cioppino

Recipe adapts well to changes. You can also leave out fish and double up on other
12 plum tomatoes
3 cloves garlic
1 tablespoon olive oil
1/2 medium red onion, diced small
1 leek, diced small
8 to 12 clams, preferably little necks
8 to 12 mussels, cleaned and scrubbed
1/2 cup dry white wine
1/4 pound large shrimp, cleaned
1/4 pound squid tubes and heads, cleaned
1/4 pound bay scallops
1/4 pound any fish, cut into 1 by 1 inch pieces
3 cups marinara sauce
3 cups fish stock ( clam juice may be substituted)
Cut the tomatoes in half, squeeze out the juice, remove the seeds and chop extra fine. Reserve, Crush and mince the garlic, Saute the garlic in the olive oil in a large skillet set over medium heat until just fragrant. Add the onion and leek and saute until softened. Add the clams mussels and wine. Cover the pan and cook until clams and mussels open ( depending on size, about 3 minutes) Add the shrimp, squid scallops and fish, long with the tomatoes, marinara sauce and fish stock. Bring to a boil, then reduce heat to barely simmering and cook about 6 minutes or until seafood is cooked and sauce is reduced. Taste and season with salt and pepper. Serve immediately in a large bowl with fresh French or Italian bread.

Serves 4

401 calories 13 grams fat, 27%