Recipe: Cioppino (with crab legs, shrimp and halibut or cod)

CIOPPINO

1 (28 oz.) can diced tomatoes, undrained
1 (16 oz.) can stewed tomatoes, undrained and cut up
1 (8 oz.) can tomato sauce
1 cup dry white wine
2 tsp. dry basil leaves
1 teaspoon salt
1/4 teaspoon ground black pepper
12 small clams in shell, washed
1/3 cup oil
1 1/2 cups chopped onion
1 cup chopped fresh parsley
1 pound fresh or frozen medium shrimp, shelled and deveined
6 cloves garlic, chopped
1 pound frozen crab legs, thawed and cracked
1 pound fresh halibut or cod, cut into 1 1/2 inch pieces
Crusty Italian or French bread (for serving)

In a 5 quart Dutch oven, combine tomatoes, stewed tomatoes, tomato sauce, wine, basil, salt, and pepper. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.

Bring back to a boil and add clams. Cover tightly and cook over medium heat 4 to 6 minutes or until clam shells open.

In a medium saucepan, heat oil. Stir in onions, parsley, shrimp and garlic. Simmer, covered, 3 to 5 minutes or until shrimp are light pink, stirring occasionally.

Stir shrimp mixture into tomato-clam mixture. Add crab. Simmer uncovered 5 minutes.

Add fish pieces. Simmer uncovered an additional 2 to 3 minutes or until fish flakes easily with a fork.

Serve with thick slices of crusty Italian or French bread to soak up the broth.

Makes 8 servings
Source: Pillsbury's Soup and Bread Cookbook