Cioppino a La South Beach

An Italian favorite to be enjoyed by all SBD phases. It's light, filling, refreshing, and delicious. NOT a fishy tasting or stinky soup. Creamy but without the fat since you will be using tomato sauce that's organic and not sugared down.

• Ready In: 1 hr
• Serves: 10-12
• Yields: 1 cup servings

Ingredients

• 1  lb shrimp
• 1  lb  tilapia fillet (cut in bite sizes)
• 1  lb cod (cut in bite sizes) or 1  lb  shark, that holds it's shape after cooking (cut in bite sizes) or 1  lb  fish, that holds its shape after cooking (cut in bite sizes)
• 1  eggplant (cut in bite sized chunks)
• 1  cup celery (coarsely chopped)
• 1  cup onion (any variety, coarsely chopped)
• 2 (14 ounce) cans stewed tomatoes (Italian style or with wine)
• 1 (28 ounce) can tomato sauce (organic if possible, no sugar, no salt)
• 1  cup water
• 6 -8  garlic cloves
•  salt and pepper
•  oregano
•  basil
•  tarragon
•  olive oil

Directions

1. Heat olive oil in a stock pot and sauté celery, onions, and garlic for about 3-4 minute.
2. Add stewed tomatoes and tomato sauce. Add 1 cup water and allow to simmer and for celery to soften a bit more.
3. Add eggplant chunks and cook until slightly translucent. May need more water.
4. Add shark or cod (longer cooking fish) and stir gently. If too thick, add more water at 1/2 cup increments.
5. Once simmering again add tilapia.
6. Add salt and pepper to taste along with a bit more of olive oil if it appears to be too 'dry'.
7. Add seasonings, oregano, and taste to check levels of salt and spices.
8. Add shrimp and cover over medium for 3- 5 minute until shrimp is cooked.
9. Let cool and sit for about 20 minutes for flavors to blend.