Cioppino

1 cup Onions, raw, chopped
1 cup Peppers, sweet, red, fresh, chopped
3 cloves Garlic, chopped
1- 28ounce can 365 Organic Diced Tomatoes
1 tsp Oregano, ground,
1 tsp Pepper, red or cayenne
2 tbsp Olive Oil,
3 tbsp Basil,
2 tbsp Tomato Paste
1 cup diced celery
6 ounces Clams, canned, meat only
2 1/2 cups Pacific Organic Mushroom Broth,
4 ounce Coho Salmon pieces
4 ounces Halibut or firm white fish pieces
8 ounces Dungeness Crab (buy a small 1 lb cooked crab and have it cleaned/cracked)
4 ounce Squid, raw, tentacles only
14 ounces Clam Broth
8 ounces raw shrimp, deshelled, deveined, and cut into thirds (if larger shrimp)

Heat up olive oil in cast iron pot/skillet. Add chopped onions, celery, and red peppers. Saute for 5-10 minutes until onions softened. Add chopped garlic, tomato paste and saute for 5 more minutes. Add oregano, red pepper, basil, clam broth and half the mushroom broth. Simmer on low, stirring occasionally. Simmer until about 10 minutes before time to serve dinner. Add the rest of the mushroom broth during the simmering process. Add fish and seafood and simmer until shrimp and squid is cooked (approximately 5 minutes). Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user KIERAE.