Cioppino

This is a recipe I got from my brother-in-law and sister-in-law Steve and Liz. This is so simple but so good I am sure it will become a favorite. Fantastic with a good bootle of wine and some crusty bread. I think I convinced my family this should be our traditional Christmas Eve dinner, easy to make before or after church, fast and delicious. Plus it fits in with the Feast of the Seven Fishes.

Cioppino

1/4 cup green pepper, diced
2 tbs onion, diced
1 clove garlic
1 tbs olive oil
1/2 tsp salt
1/4 tsp dried basil
1 28 oz can diced tomatoes
1/2 cup dry red wine
3 tbs fresh parsley, minced
1/4 tsp dried oregano
1 lb firm white fish, I used Tilappia
1 lb mixed seafood, shrimp, scallops, mussels, clams, etc.

Saute peppers, onion and garlic in olive oil until tender. Add tomatoes, wines and herbs. Simmer for 10 minutes. Add thicker fish and seafood, let simmer for 5 minutes. Add the smaller pieces of seafood and let them simmer for 5 minutes or until all of the seafood is cooked.