Chioppino

Yield

Makes 4-8 servings, depending on course

Ingredients

• 1 large onion, chopped
• 0.5 cups sliced celery
• 1 carrot, peeled and shredded
• 3 cloves garlic, pressed
• 3 tbsp olive oil
• 28 oz can peeled tomatoes
• 15 oz can tomato sauce
• 1 bay leaf
• 0.5 tsp salt
• 0.5 tsp pepper
• 0.5 tsp crushed red pepper
• 1 cup white wine
• 0.5 cups vegetable broth
• 1 lb white fish, cut into bite-size pieces
• 0.5 lbs scallops
• 0.5 lbs crab
• 1 tbsp chopped parsley

Instructions

1. Saute onion, celery, carrot, and garlic on medium heat in olive oil in dutch oven
2. Stir in tomatoes, tomato sauce, bay leaf, salt, pepper, red pepper. Heat to boiling and cover; simmer 1.5 hours
3. Add wine and broth, fish, scallops, and crab. Simmer, covered, 18 minutes.
4. Garnish with parsley