Cioppino

Old Recipe of mine – source unknown

~from Savoring Time in the Kitchen

Save any leftover cooked fish or seafood from a previous meal to make this delicious fish chowder. The fish used in this recipe are merely ideas - use your favorite fish or shellfish in whatever proportions you like.

1/8 cup olive oil

1 small onion, chopped

2 stalks celery, chopped with leaves

2 carrots, peeled and sliced thin

2 potatoes, peeled and cut into small cubes

½ tablespoon minced garlic

1 14-oz can diced tomatoes

2 cups chicken stock

¾ cup white wine (I like Chardonnay)

¾ cup water

1 bay leaf

1/8 cup parsley, chopped

1 tablespoon basil, chopped (or ½ T dried basil)

1 teaspoon thyme leaves (or ½ tsp dried thyme)

Salt and freshly ground pepper to taste

1/3 lb bay scallops, thawed if frozen

½ pound of mild, white fish, such as tilapia, cut into large chunks

½ pound of salmon filet, cut into large chunks

½ pound of shrimp, peeled and deveined, thawed if frozen

Mussels, clams (optional)

Heat oil in a large stockpot over medium heat, add onion celery add onion, celery, carrots and potatoes until tender, about 10 minutes, stirring often. Add garlic and sauté until fragrant, 1 or 2 minutes.

Add canned tomatoes, chicken stock, wine, water, bay leaf , herbs and seasonings. Cover and simmer for 30 minutes.

Add all raw fish or seafood and cook for about 7 minutes. Then add any precooked fish or seafood and cook another 7 minutes, or until heated through.

Serve with a crusty baguette for dipping into the broth.