San Francisco Style Cioppino
|Sweet onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced|
|Olive oil||2 Tablespoon|
|Canned reduced sodium chicken broth||14 Ounce (1 Can)|
|Canned italian style stewed tomatoes||29 Ounce, undrained and chopped (2 Cans, 14 1/2 Ounces Each)|
|Dry white wine||1⁄4 Cup (4 tbs)|
In large deep skillet, cook onion and garlic in oil about 4 minutes or until tender.
Add broth, tomatoes with liquid, wine, thyme, basil and pepper sauce.
Heat to a boil; reduce heat, cover and simmer 10 minutes.
Add lobster, fish and clams.