California Chioppino
List of Ingredients
1 large lemon
2 medium red onions, thinly sliced
4 green onions, thinly sliced
3 garlic cloves, thinly sliced
1 medium yellow pepper, chopped
2 tablespoons olive oil
4 ounces mushrooms, sliced
35 ounces whole canned tomatoes
1 1/2 pounds red snapper, cut in 2" cubes
1 pound large shrimp, shelled & devained
1 cup fresh parsley, minced
1 bay leaf
1/4 cup basil, chopped
1/2 cup white wine
1 pound mussels, cooked & cubed
1 pound scallop, small
1/2 teaspoon salt
1/8 teaspoon crushed red pepperRecipe
From lemon, remove 3 strips peel about 3" by 3/4" each; set aside.
In a nonstick 5 quart Dutch oven heat olive oil over medium heat until hot. Add red onions, green onions, garlic, and lemon peel, and cook 10 minutes, stirring occasionally. Add wine and yellow peppers heat to boiling over medium-high heat. Reduce heat to medium-low heat. Reduce heat to medium-low, and simmer 5 minutes stirring occasionally.
Stir in tomatoes with their juice, salt, crushed red pepper, and 1/2 cup water, breaking up tomatoes with side of spoon; heat to boiling over medium-high heat. Add fish, shrimp, mussels or scallops, and 1/4 cup parsley. Heat to boiling; reduce heat to medium-low and simmer, covered, 6 to 8 minutes, until fish and shrimp turn opaque throughout and mussel shells (if used) open. Remove Dutch oven from heat; stir in basil and remaining parsley.
Makes 6 servings
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