Cioppino (Italian Fish Chowder)

Adapted from a recipe courtesy of The Oaks at Ojai, California
 

Serves 6, 150 calories per serving

Ingredients:

1 tablespoon olive oil
4 cups tomato juice (or, 3 cups tomato juice and 1 cup clamato)
1/2 cup onion, chopped
1/2 cups celery, sliced thin
1 teaspoon garlic powder
1/4 teaspoon rosemary
1/4 teaspoon marjoram
1/4 teaspoon oregano
1/4 teaspoon thyme
1/2 pound firm boned white fish, cut into bite sized chunks
1 cup fresh mushrooms, sliced
6 clams in the shell
6 large shrimp in the shell
6 crab claws or legs
1/2 pound large scallops or other seafood*
1/4 cup red wine
2 tablespoons parmesan cheese, grated
6 parsley sprigs, chopped
6 lemon wedges

Preparation:

In a soup pot, quickly sear scallops in a splash of olive oil, until browned and nearly cooked. Remove and set aside.  In the same soup pot, place tomato juice and bring to a boil.   Add onion, celery, spices and boned fish to the broth and reduce heat, simmering for an hour to thicken the broth and cook the fish. Add the mushrooms, wine, shrimp, clams, crab legs, and seared scallops and reheat. The seafood may be cooked or raw. If it is raw, simmer until just cooked. If the seafood is cooked, simmer briefly to cook the mushrooms.   Serve the cioppino in heated bowls, topped with a sprinkle of cheese, parsley, and a wedge of lemon.
 

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