Spinning Plates Cioppino, 11/26

      Spinning Plates Cioppino

      {}{}{}{}{}{}{} Serve with a crisp green salad and bread for sopping up the remaining liquid.

      You won't want to waste a drop!!


      4 garlic cloves, chopped

      1 yellow onion, sliced thin

      1 fennel bulb, sliced thin

      Olive oil

      1 bay leaf

      1 sprig fresh thyme

      1/2 tablespoon dried marjoram

      1 punch fresh parsley, chopped

      Salt and Pepper to taste

      2 cans tomato puree

      1 can tomato sauce

      1 jar clam juice

      1 cup white wine

      2 cups water

      1 1/2 pounds firm white fish:{} tilapia, cod, halibut, cut into large pieces

      1 pound shrimp:{} peeled and cleaned

      1 pound mussels in shells, scrubbed

      1/2 pound sea scallops or 1 pound of bay scallops

      1 crab leg per person, thawed



      In a large soup pot saut garlic, onion, and fennel in olive oil until very soft.{} Deglaze the pan with the white wine.{} Add in the bay leaf, thyme, marjoram, salt, pepper, tomato puree, tomato sauce, clam juice and water.{} Bring to a boil.{} Reduce to a simmer and simmer for 20-25 minutes for the flavors to come together.{}


      Add in the fish, shrimp, mussels, and scallops.{} Cover with a lid and simmer gently for 6 minutes.{} Remove from the heat, place crab legs in the pot and replace lid.{} Let stand for 6 minutes.{}


      Serving:{} Ladle stew into large bowls making sure each guests gets each kind of seafood.{} Sprinkle with parsley.