Review of last recipe (photo above) - WOW!  This really was delicious; the onions melting down to nothing-ness and the broth so rich in flavor.  Perfect for a winter's night dinner ... even though actually this winter has been quite spring-like and it was in the mid-40's today.


TODAY'S RECIPE - CIOPPINO
Serves 12

3 tbsp olive oil
2 lg onions, chopped
2 green peppers, chopped
3 lg garlic cloves, minced
1/2 cup minced parsley
1 6-oz can tomato paste
2 28-oz cans tomatoes
1 8-oz bottle clam juice
1 1/2 cup dry white wine
2 tsp salt
1 tbsp basil
2 bay leaves, crumbled
1/2 tsp crushed red pepper
1 lb cod
1 lb scallops
1 lb shrimp
2 doz littleneck clams
2 lbs Alaska King crab legs

In an 8-qt stock pot, heat oil.  Add onion, green pepper and garlic and saute 10 minutes until tender.  Add parsley and remaining ingredients except fish and shellfish.  Heat to boiling.

Reduce heat to low, cover and simmer 30 minutes, stirring occasionally.  Add cod and scallops and simmer 5 minutes.  Add shrimp and simmer 3 minutes more or until shrimp curl.  Add clams and crab and cook until clams open, about 2 minutes.

Approx. 230 calories per serving