Cioppino

Recipe By : Adapted & modified from Sunset Fish & Shellfish

9 Points Per Serving

1 tbsp olive oil

1 lg onion -- chopped

4 cloves garlic -- minced

1 lg red bell pepper

29 ozs canned tomatoes -- broken up

8 ozs tomato paste

2 c red wine

1 bay leaf

1/3 c parsley -- chopped

1/4 c fresh basil -- minced

3 tbsps fresh oregano -- minced

2 lbs clams -- in shell

1 1/2 lbs shrimp -- shelled and deveined

1 lb scallops

In a 6-to-8 quart pan, heat oil and add garlic, onions, bell pepper and parsley over medium heat until onion is soft (about 5 minutes). Stir in tomatoes and their liquid, tomato paste, wine, bay leaf, basil and oregano. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Add clams, fish, shrimp and crabs. Cover and simmer until clams pop open and shrimp are opaque when cut (about 20 more minutes). Serve with a crusty sourdough.

Serving Size : 6

Per serving: 460 Calories; 7g Fat (16% calories from fat); 59g Protein; 26g Carbohydrate; 249mg Cholesterol; 734mg Sodium

Bon Appetit,

Shared by: Betsy B Derry, NH