If you have known me for long, then you know that every January I post my favorite Cioppino recipe!

Cioppino

A very delicious (and messy!) dish. More of a stew than a soup.

Recipe By: Patty James

Serving Size: 6

1/4  cup  olive oil

2    large  onions — chopped

4    cloves  garlic — chopped

3    large  carrots — chopped

2     ribs  celery — plus leaves, sliced

1     cup  parsley — stems removed and chopped

2     cups  chopped tomatoes

2     cups  tomato sauce

1     cup  water

1      cup  white wine

2      teaspoons  thyme

1      tablespoon  basil

1      bay leaf

Sea salt and freshly ground pepper to taste

Pinch of cayenne pepper

3     pounds  clams — in shell, scrubbed well

1     pound  halibut fillets — or other white fish, cut into

bite-sized pieces

1     whole  crab – cleaned, cooked and cracked

In a large, heavy stockpot, heat oil and sauté onions, garlic, carrots,

celery and celery leaves until onion is transparent and vegetables are limp.

Add chopped tomatoes and tomato sauce, half the parsley, wine, water, and

seasonings. Bring to a boil, lower heat, and simmer for 30 minutes partially

covered. Add seafood to broth; clams first and simmer for 10 minutes. Next

add white fish and crab and simmer for 15 minutes. Remove from heat and

ladle into soup bowls. Garnish with remaining parsley and lemon wedges.

Serving suggestions

Serve with crusty garlic bread. You may change the seafood anyway you like. You can use shrimp, scallops and crab. Try mussels, etc. If soup gets a bit thick, add a little water.