CIOPPINO OR SEAFOOD STEW

CIOPPINO OR SEAFOOD STEW image

Yield 6-8 SERVINGS

Number Of Ingredients 16

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1 TBSP. VEGETABLE OIL
1 SWEET ONION CHOPPED
1/2 CELERY STALK CHOPPED
2 CARROTS DICED FINELY
1/2 LB. SLICED WHITE MUSHROOMS
3 GARLIC CLOVES MINCED
1 35OZ. CAN PLUM TOMATOES WITH LIQUID
2 TBSP TOMATO PASTE
1/2 C. WHITE WINE
1 TSP DRIED OREGANO, BASIL, THYME, 2 BAY LEAVES (1ST 25 MIN. OF COOKING), 1TBSP FRESH OREGANO, BASIL,THYME (LAST 10 MINUTES OF COOKING)
1 BAG OF SCRUBBED MUSSELS, REMOVING ANY BEARDS AND DISCARDING ANY THAT DO NOT CLOSE WHEN TAPPED
1/2LB+ PEELED, DEVEINED SHRIMP
1/2LB+ LARGE SCALLOPS (SMALL SCALLOPS FALL APART)
1/2LB. FIRM FISH (HALIBUT, SWORDFISH, SNAPPER, HADDOCK)
1 CAN RINSED CLAMS OR 1 BAG OF FRESH, CLEANED CLAMS (IN SEASON)
FRESH CHOPPED PARSLEY(FOR DECORATION WHEN SERVING)

Steps:

1. IN A LARGE NONSTICK POT, HEAT OIL AND SAUTE THE ONIONS AND GARLIC UNTIL NEARLY CARMELIZED; THEN ADD THE CELERY, CARROTS, MUSHROOMS AND SAUTE UNTIL SOFTENED. 2. ADD TOMATOES, TOMATO PASTE, WINE, AND DRIED HERBS. COVER AND SIMMER FOR 25 MINUTES, STIRRING OCCASIONALLY. 3. ADD SEAFOOD, FISH AND FRESH HERBS. COVER AND COOK FOR 10 MINUTES OR UNTIL MUSSELS AND CLAMS OPEN, SHRIMP ARE PINK AND THE SCALLOPS AND FISH ARE OPAQUE. *MAKE SURE YOU DISCARD ANY MUSSELS OR CLAMS THAT DO NOT OPEN* DISCARD BAY LEAVES. SERVE IMMEDIATELY