Seafood Stew (Cioppino)

3 16oz Cans Tomato Sauce
1 Can Ro-Tel Diced Tomatoes w/ Green Chiles
16 oz Imitation Alaskan King Crab
16 oz Shrimp (cooked or raw)
16 oz White Fish (Cod, Haddock, Tilapia, Halibut, etc)
1 cup red wine
1-2 cups cooking liquid (water, or your choice of broth)
2 cloves garlic or 2 tsp garlic powder
1-2 tbsp Old Bay Seasoning
2 tsp salt
2 tsp black pepper
2 cups cooked rice or 1 cup uncooked instant rice

In a large stock pot, combine tomato sauce, Ro-Tel tomatoes, wine, cooking liquid (add enough to get the consistency you like for the broth) & seasonings. Simmer over medium high heat while you prepare rice & seafood.

While broth is simmering, prepare the seafood. Cut fish & imitation crab into bite-sized pieces, remove tails & devein shrimp if necessary. If you are using traditional rice, cook according to package directions to yield 2 cups or so.

Add rice, fish & crab to pot. If your shrimp is raw, add it to the pot along with the fish. You have to be careful to not overcook the seafood, it cooks VERY fast. If your shrimp is pre-cooked, don't add it yet or it will become tough.

Simmer for 5 minutes or until fish is cooked through & rice is tender. Remove from heat. If you have pre-cooked shrimp, add it after removing from heat and allow it to sit in pot for a few minutes to heat through.

Serving is approximately 2 cups.

Number of Servings: 8

Recipe submitted by SparkPeople user DORFMUNDER.