Cioppino With Bread
|Onion||1 Large, chopped to make 1 cup|
|Green pepper||1 Medium, halved, seeded and chopped|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Carrot||1 , pared and shredded|
|Garlic||3 Clove (15 gm), minced|
|Olive oil||3 Tablespoon|
|Canned tomatoes||2 Pound (2 Cans Of 1 Pound Each)|
|Tomato sauce||8 Ounce (1 Can)|
|Basil leaf||1 Teaspoon, crumbled|
|Halibut steak||1 Pound (Fresh / Frozen)|
|Mussels/Clams in shells||12|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Frozen shelled deveined shrimp||8 Ounce (1 Package)|
|Scallops||1⁄2 Pound (Fresh / Frozen)|
|Minced parsley||2 Tablespoon|
1 In a kettle or a Dutch oven add olive oil and saute onion, green pepper, celery, carrot and garlic until soft.
2 Stir in tomatoes, tomato sauce, basil, bay leaf, salt and pepper; heat to boiling.Reduce heat; cover and simmer for 2 hours. Discard the bay leaf.
3 While the sauce simmers, remove the skin from the halibut; cut into serving-size pieces. Using a stiff brush, thoroughly scrub the mussels, cutting off their "beards," or the clams, under running water to remove any residue of mud and sand.
4 Stir wine into sauce in the kettle. Add halibut, shrimp and scallops. Simmer, covered for 10 minutes longer.
5 Place mussels or clams in a layer on top of the fish in the kettle; cover and steam for 5 to 10 minutes, or until the shells are fully opened and fish flakes easily. (Discard any unopened mussels or clams.)
6 Ladle into soup plates or bowls. Sprinkle with parsley.
7 Serve with sourdough bread, or crusty French or Italian bread.