My good friend, Tim, swears by this Cioppino recipe:
Cioppino
(San Francisco Style Seafood Stew)
2 tsp. oil
½ cup chopped onion
2-3 cloves garlic, minced
1 sweet red or green pepper, chopped
¼ cup chopped parsley
16 oz. can tomatoes, boken up
½ cup reds wine
1 cup clam juice, fish stock, or chicken broth
1 cup water
¼ tsp. basil
¼ tsp. oregano
1/8-1/4 tsp. black pepper
2 doz. clams or mussels
1 lb. firm fish, cut in bite size chunks (monkfish, swordfish, or gouper)
1 lobster, cut in 8 pieces (optional)
Saute onion, garlic and pepper in oil. Add remaining ingredients except seafood. Simmer 45 minutes. Add seafood and continue cooking until clams or mussels open.
Serves 4
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