San francisco cioppino
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion; chopped |
| 1 | Green bell pepper; chopped | |
| 2 | Garlic cloves; minced | |
| 2 | tablespoons | Vegetable oil |
| 1½ | pounds | Tomatoes; chopped |
| ½ | cup | Dry white wine |
| ½ | cup | Bottled clam juice |
| 1½ | teaspoon | Dried Italian herbs, crushed |
| 1 | Bay leaf | |
| ½ | pounds | Firm white fish fillets cut into 1-inch chunks |
| ½ | pounds | Medium-size shrimp peeled and deveined |
| ¼ | pounds | Bay scallops |
| 1 | Dungeness crab (optional) cooked, cleaned & cracked | |
| 3 | tablespoons | Kikkoman Lite Soy Sauce |
| ⅓ | cup | Chopped parsley |
Directions
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