Recipe Name Cioppino Submitted by Gretchen Perkins Recipe Description this seafood stew originated from fisherman throwing(chip in)together their daily catch, a great hearty and healthy meal, serve with sourdough bread and a glass of wine Quantity 0 Quantity Unit Prep Time (minutes) 45 Cook Time (minutes) 30 Ready In (minutes) 75

Ingredients Amount Measure Ingredient 1 cup Vegetable stock (low sodium used) 8 ounces shrimp 8 ounces scallops, sea (dry packed) 8 ounces fish, mild firm filets (halibut or mahi) 1 small littleneck clams, (bags usually contain 2 doz.) 1 can (16 fl oz) tomatoes canned, diced 2 leaves bay leaf 1 medium (2-1/2" dia) yellow onion, sliced thin 1 medium (approx 2-3/4" long, 2-1/2" dia) yellow bell pepper, seeded and sliced thin 2 cloves garlic, minced 1 tablespoon olive oil 1 fluid ounce dry vermouth 2 fliud ounces red wine 1/2 teaspoon Red pepper, flakes 1/4 teaspoon sea salt, or more ot taste 1/2 teaspoon black pepper, ground 2 tablespoons parsley, minced fresh Steps Sequence Step 1 peel and devein the shrimp, reserve the shells 2 pull side muscle off the scallops, reserve 3 skin and cut the fish in 1" cubes, reserve the skin 4 rinse the clams and discard any open shells that don''t close easily 5 in a small saucepan simmer vegetable stock, add bay leaves, shrimp shells, side muscle from the scallops and the fish skin 6 prepare the vegetables and measure remaining ingredients 7 in a large skillet over med-high heat saute the onions and peppers in olive oil with the garlic and red pepper flakes until the vegetables are just tender 8 add vermouth and red wine, cook until liquid is reduced by half 9 strain the seafood/vegetable stock into the pan and add the tomatoes, season with salt 10 add the scallops and fish cubes cover and cook 5 minutes 11 add the clams, cover and cook @ 3 minutes 12 add the shrimp, cover and cook @ 3 minutes 13 test seafood temperature, shellfish should reach an internal temperature of 165 degrees 14 add fresh parsley and serve immediately