California Ciopinno

I found this delicious recipe in "Low Fat Magazine". I was looking for fresh, fun recipes to try. It has a lot of  ingredients but one trip to the store is all you need. It's an impressive dish to serve for the holidays or any time. 

Ingredients:

1 large  onion chopped

1 large green bell pepper chopped

1/2 cup sliced celery

2 teaspoons basil leaves crushed 

1/3 cup olive oil

1 can 28 ounce Italian style pear or plum tomatoes undrained

2 cups white wine

1 cup water

1 can tomato paste

2/3 cup chopped parsley divided

1 teaspoon salt

1 bay leaf

1 lemon cut into semi circles 

1 lb. of any firm white fish-ie: sea bass or halibut cut into 2 to 3inch pieces 

12 well scrubbed hard shell clams 

8 ounces bay scallops

8 ounces medium to large shrimp shelled and de-veined 

Juice of 1/2 of a lemon

1 lb. to 1 1/2 lb. of cooked crab legs, thawed if frozen,cut into 1 to 3 inch pieces and cracked,optional 

Directions:

In a 6-8 quart sauce pot saute the onion,green pepper ,celery and garlic until tender.

Add  the crushed basil.

Add the undrained tomatoes and break them up with your spoon.

Stir in the wine, clam juice and  water.

Add the tomato paste.

Add the parsley.  

Add the salt and bay leaf.

Bring to boil.

Reduce heat.

Simmer for 20 min.

Add lemon slices & sea bass.

Cook for 5 min.

Add clams,scallops,shrimp and lemon juice. 

Bring to boil.

Reduce heat to medium high

Cover and cook for 5 min longer or when fish is just cooked.

Add crab and the remaining parsley. 

Heat through.

Remove bay leaf.

Serves with your favorite crusty bread.