Golden Gate Cioppino
|¼ cup Vera Jane's Extra-Virgin Olive Oil|
|¾ lb sweet onions, sliced|
|2 cloves garlic, minced|
|1 Tbsp freshly grated lemon zest|
|3 Tbsp freshly squeezed lemon juice|
|¼ tsp DLM Dried Thyme|
|¼ tsp DLM Dried Basil|
|(2) 14.5-oz cans stewed tomatoes with liquid|
|1 to 2 Tbsp sugar|
|½ tsp freshly ground pepper|
|½ tsp sweet paprika|
|¾ lb fresh assorted fish fillets*|
|1½ lbs shellfish**|
|12 littleneck clams, scrubbed|
|Fresh lemon wedges for garnish|
*Use a combination of at least two types of fish (grouper, monkfish, halibut, cod, snapper, swordfish, or haddock).
**Use a combination of assorted raw shellfish (scallops; large shrimp, shelled and deveined; or lobster tail, shelled and cut into large pieces).
Heat oil in a large soup pot (about 6 quarts). Add onions and garlic and sauté for 10 minutes or until soft. Add lemon zest and juice, thyme, basil, tomatoes, sugar, pepper, and paprika. Bring to a boil. Reduce heat and simmer for 10 minutes or until sauce is slightly thickened.
Cut fish fillets into 1-inch pieces. Remove any bones. Add all seafood to cioppino sauce except shrimp and lobster. Cover pot and gently simmer 10 minutes, then add shrimp and lobster. Simmer another 5 minutes or until all seafood is cooked. Serve in bowls grarished with lemon wedges.
Makes 4 — 6 servings