Cioppino

In' Seriously Simple Holidays' by Diane Rossen Worthington

• Ready In: 1 hr 37 mins
• Serves: 8

Ingredients

• Tomato Base

• 1⁄4 cup olive oil
• 2  onions, finely chopped
• 1  carrot, peeled and finely chopped
• 4  garlic cloves, minced
• 1 (26 ounce) jar  favorite  marinara sauce
• 1⁄4 cup tomato paste
• 3  tablespoons fresh lemon juice
• 2  cups  fish stock or 2  cups  clam juice
• 2  cups dry white wine (Sauvignon Blanc)
•  sugar, a pinch
•  salt
•  fresh ground black pepper

• Seafood

• 4  tablespoons olive oil
• 16  steamer clams, well scrubbed
• 16  mussels, well scrubbed
• 1⁄4 cup dry white wine
• 1  lb  halibut, cut into 2-inch chunks (or sea bass, flounder, red snapper, cod, monkfish, swordfish)
• 1  lb sea scallops
• 1  lb large shrimp, peeled and deveined
• 1  cooked  dungeness crab, cracked and cut into pieces
• 2  tablespoons  finely chopped fresh parsley
• 1  lemon, thinly sliced

Directions

1. Tomato base-in a 6-quart Dutch oven or stockpot, heat the oil over medium heat.
2. Saute the onions and carrot for 5 minutes, or until softened.
3. Add the garlic and saute for 1 minute.
4. Add the marinara sauce, tomato paste, lemon juice, stock, wine, and sugar.
5. Cook, partially covered, for 20 minutes, or until the alcohol has evaporated and the sauce has a nice flavor.
6. Season with salt and pepper; cover to keep hot.
7. In another large Dutch oven, heat 2 tablespoons oil over medium heat.
8. Saute the clams and mussels for about 2 minutes.
9. Increase heat to med-high and add wine.
10. Cover and steam for about 3 minutes, or until the shells open.
11. Transfer the shellfish and wine broth to the tomato base; discard any clams or mussels that don't open.
12. Heat the remaining 2 tablespoons oil in the same pot over med-high heat.
13. Sear the fish, scallops, and shrimp, and saute for about 3 minutes or until just opaque.
14. Add the crab and cook just until heated through.
15. Transfer all of the seafood to the tomato base and mix to coat evenly.
16. Cook over med-high heat for about 3 minutes or until the stew simmers.
17. Do not overcook the fish.
18. Serve in deep bowls, garnished with the parsley and lemon slices.