Title: San Francisco Cioppino
Categories: Main dish, Soups, Seafood
Yield: 6 servings
1 lg Onion; chopped
1 Green bell pepper; chopped
2 Garlic cloves; minced
2 tb Vegetable oil
1 1/2 lb Tomatoes; chopped
1/2 c Dry white wine
1/2 c Bottled clam juice
1 1/2 ts Dried Italian herbs, crushed
1 Bay leaf
1/2 lb Firm white fish fillets
-- cut into 1-inch chunks
1/2 lb Medium-size shrimp
-- peeled and deveined
1/4 lb Bay scallops
1 Dungeness crab (optional)
- cooked, cleaned & cracked
3 tb Kikkoman Lite Soy Sauce
1/3 c Chopped parsley
Saute first 3 ingredients in hot oil in Dutch oven or large saucepan until
soft. Stir in next 5 ingredients; cover and simmer 20 minutes. Add white
fish, shrimp and scallops; cook until fish and scallops are opaque and
shrimp are pink, about 2 minutes. Add crab; cook 1 to 2 minutes, or until
heated through. Stir in lite soy sauce and parsley. Serve immediately.
Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias
