California Cioppino

Notes: * Assortment may include California shrimp, crab, spiny lobster, clams, mussels, rockfish, halibut.
Suggested Wine: Zinfandel
2 pounds California Seafood * (2 to 3 pounds)
1/2 cup celery tops, chopped
1/2 cup parsley, chopped
1/4 cup olive oil
2 cups wine
OR
2 cups chicken stock
2 cups tomatoes, chopped
3 cloves garlic, minced
1 large onion, chopped
1 teaspoon basil (fresh, if possible)
1 teaspoon oregano (fresh, if possible)
1/4 teaspoon red pepper flakes
1 bay leaf
Servings: 8
In a large, heavy stockpot, heat oil and sauté garlic, onion, celery tops, red pepper flakes, and parsley until onion is transparent and vegetables are limp (do not allow to burn). Add wine, tomatoes, bay leaf, oregano, and basil. Bring to a boil, lower heat, and simmer for 20 minutes covered. Add seafood to broth, beginning with varieties needing longer cooking time. When shrimp turn pink and opaque, when clam and mussel shells open, and when fish flakes easily (approximately 20 minutes), remove from heat and ladle into soup bowls. Garnish with parsley and lemon wedges. Serve with garlic bread.

Servings: 8