Cioppino “Italian Seafood Stew”

Ingredients

1/4 cup butter

1 cup white onion, chopped

2 carrots, grated or finely cubed

2 stalks celery, finely chopped

3 cloves fresh garlic

1 – 28 oz can crushed tomatoes

1 – 28 oz can cubed tomatoes, not drained

2 – 14 oz cans chicken broth or vegetable broth

1 bay leaf

1 cup water

1-1/2 cups dry white wine

1 packet (1.5 oz) Easy Peasy Marinara seasoning packet

Parmesan cheese

Fresh Basil leaves

Seafood: should equal 3 pounds so choose what you like

1/2 pound Dungeness crab claws or raw lobster cut into chunks

1/2 pound Scallops, medium - large

1/2 pound shrimp, raw, shelled, deveined with tail tips on

1/2 pound cod or halibut, cut into 1” chunks

1 pound mussels or clams, fresh or frozen

Directions

For the authentic version, include both crab claws and shrimp. This hardy stew is not only delicious but beautiful as well. Serve it with hot crusty garlic bread which should be used for dipping as the broth is good to the last drop! The seafood listed is a good place to start and have fun making it your own recipe.

In a 6-8 quart pan melt butter over medium heat. Add onions, celery, garlic till soft. Add carrots, tomatoes and broth bay leaf, water, wine and Easy Peasy Marinara seasoning packet. Blend well and bring to a boil, then reduce heat to a simmer, cover for 30 minutes.

Add seafood and simmer, covered, for 12-15 minutes. Serve Cioppino in large deep bowls with a sprinkle of Parmesan cheese and fresh basil leaf. Have large empty bowls for shells. Delicious with hot crusty garlic bread for dipping in the broth.