Zesty Cioppino

My favorite fish to use in this is red snapper. But any firm fish will work. Smells and tastes yummy.

• Ready In: 1 hr 6 mins
• Serves: 5

Ingredients

• 1⁄2 lb fresh mushrooms, sliced
• 2  medium onions, thinly sliced
• 4  cloves garlic, minced
• 1 (28 ounce) can tomatoes, undrained
• 1  cup dry red wine or 1  cup white wine
• 2  teaspoons  italian seasoning
• 1⁄2 teaspoon red pepper flakes
• 1  bay leaf
• 2  lbs red snapper or 2  lbs cod fish fillets, cut into 2 inch chunks
• 1  lb bay scallop
• 1  lb large shrimp, peeled and deveined (can leave tails on if you wish)
•  hot  sourdough bread (homemade is best)

Directions

1. Spray a 6-quart dutch oven with nonstick cooking spray; heat over high heat.
2. Add the mushrooms, onions, and garlic; saute for 4-6 minutes or until veggies are tender, stirring frequently.
3. Add in the tomatoes with juice, wine, Italian seasoning, red pepper flakes, and bay leaf; stir.
4. Bring to a boil, decrease heat to low, cover, and simmer for 20 minutes.
5. Take off lid, increase heat to high.
6. Bring back to a boil; add fish, scallops, and shrimp.
7. Cook for 8-10 minutes or until fish flakes easily and shrimp are pink, stir occasionally.
8. Serve with hot sourdough bread.