Cioppino

Cioppino
6 servings
Ingridients:
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
4 cloves garlic, finely chopped
1 cup dry red wine
1 14-ounce can plum tomatoes, chopped, with juice
1 8-ounce bottle clam juice
1/2 cup chopped fresh parsley
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon red-pepper flakes
1 pound mussels, scrubbed and debearded
1 pound crab legs, cut into 4-inch pieces
1 pound medium shrimp, peeled and deveined
1 pound firm white fish fillet, such as cod, haddock or halibut
1/4 cup chopped fresh basil, plus 6 sprigs for garnish
Salt & freshly ground black pepper to taste

Instructions
Heat oil in a stockpot or Dutch oven over medium heat. Add onion and green pepper; cook, stirring, until softened, about 5 minutes. Add garlic and cook until aromatic, about 1 minute. Stir in wine and bring to a boil; cook for 3 minutes, then add tomatoes and their juice, clam juice, parsley, bay leaf, oregano and red-pepper flakes. Cover, leaving the lid slightly ajar; simmer, stirring occasionally, until the broth is rich and thick, 20 to 30 minutes.

Add mussels, cover and cook for 2 minutes. Remove the mussels with tongs as they open, reserving them in a large bowl. Discard any mussels that do not open. Add crab legs, return to a simmer and cook, uncovered, until the crab is heated through, about 5 minutes. Remove with tongs and reserve along with the mussels. Add shrimp, fish and chopped basil; cover and simmer until the shrimp turns pink and the fish is opaque, 2 to 3 minutes. Discard the bay leaf. Taste and adjust seasonings with salt and pepper. Return the reserved mussels and crab legs to the pot. Garnish with sprigs of fresh basil and serve.

Nutritional Information:

Per serving:
330 calories
6 g total fat
209 mg cholesterol
17 g carbohydrate
43 g protein
652 mg sodium