Quick Cioppino
Ingredients
| 2 Tablespoon | Market District olive oil | | 1/2 | medium onion, diced |
| 1/2 Cup | red wine (Merlot or Cabernet), optional |
| 2-28 ounce | cans stewed tomatoes |
| 1 Tablespoon | sugar |
| 1 Teaspoon | crushed red pepper |
| 2 | tilapia filets, cut into 3/4-inch pieces |
| 2 | cod loins, cut into 1-inch pieces |
| 8 | sea scallops, halved |
| 24 | pieces shrimp (31-40 count), peeled and deveined, tails left on |
| 6-1/2 Ounce | can clams with liquid |
| 2 Tablespoon | parsley |
| to taste | Salt and pepper |
| - | Crusty bread |
Directions
Using a medium saucepot, heat oil and sauté onions for 5 minutes. Splash with red wine and continue cooking 5 more minutes, stirring occasionally. Stir in stewed tomatoes, sugar and red pepper flakes. Bring to a boil, then reduce heat to a simmer. Add tilapia, cod, scallops, shrimp, clams with juice and cook 12-15 minutes, stirring occasionally, or until the center of the fish is solid white and the shrimp is pink. Add parsley and season with salt and pepper. Serve with crusty bread.