This is a recipe from an old friend of mine from my home of  Spokane, Washington – R.G. Schultz.  We went to school together and he was a close friend of my brothers’. I always see him talking about what he made for dinner on Facebook, so I asked him for a soup.  I think he probably pulled this out of his…. um, head.  Looks good to me!! Fisherman’s Wharf Cioppino (4-2 cup servings recipe).

Ingredients

  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 Table spoon fresh minced garlic (or more)
  • 1/4 cup olive oil
  • 2 16 oz. cans whole peeled tomatoes cut up
  • 1 cup dry white wine
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons tomato paste
  • 2 teaspoons chicken stock
  • 2 teaspoons crushed dry basil leaves
  • 1 teaspoon dried oregano leaves crushed
  • pepper to taste 1/4 tsp. or so
  • 1 lb of cod fillets cut into 2″ cubes
  • 1 lb of crab legs cut into 3″ lengths and slit for easy opening
  • 8-10 steamer clams scrubbed and in the shell
  • 1/2 lb of nice shrimp peeled and deveined.
  • 1/2 lb of small scallops.

In a heavy 4 quart sauce pan over medium heat, saute onion green pepper and garlic until onion is happy and transparent.Add tomatoes, wine, parsley, tomato paste, bouillon, basil, oregano and pepper; stir and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes while you treat yourself to a nice glass of White Zin.Add cod crab and clams. Bring to a boil, cover and simmer for 8 minutes while you reload on the Zin. Add shrimp and scallops into the love. Bring to a boil and simmer 2 minutes or until fish and shrimp and scallops look happy and the clams open.Sourdough bread, lemon wedges sprinkle bowls with parsley. Serve immediatly with wine and bibs.

Love You Chipmunk !

Heidi