Quick Cioppino July 28 2013, 0 Comments
1/4 cup extra-virgin olive oil
2 cups coarsely chopped fresh or frozen onions (about 2 medium yellow onions)
½ pound frozen bell pepper stir-fry mix (red, green, and yellow peppers)(unthawed)
4 large garlic cloves, minced
2 large whole bay leaves
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
One 28-ounce can crushed tomatoes, with liquid
Two 16-oz containers Village Hot Sauce Mild (Extra Hot can be substituted for one or both containers )
16 oz. clam juice
1 cup dry white wine
1 pound boned and skinned halibut, haddock, or cod
1 pound shelled and deveined medium-size raw shrimp OR 1/2 pound each shrimp and lump crab or sea scallops (halved, if large)
Salt and black pepper
Heat oil in large kettle over moderately high heat 2 minutes. Add onions, stir-fry mix, garlic, bay leaves, oregano, and basil and cook, stirring often, until onions are golden, 8 to 10 minutes.
Add tomatoes, Village Hot Sauce, clam juice, and wine; bring to a simmer, then adjust heat so that mixture maintains a simmer, and cook uncovered stirring occasionally, about 20 minutes.
Add fish and shrimp/seafood and cook uncovered just until shrimp turn pink and fish almost flakes, about 5 minutes.
Remove bay leaves, season to taste with salt and pepper, and serve with baguette or rough country bread.