Alaskan Cioppino
4 tablespoons olive oil
1 onion, chopped
1 cup green bell pepper, sliced
1 cup celery, chopped
2 garlic cloves, crushed
28 ounces whole tomatoes
8 ounces tomato sauce
1 cup clam juice
1 cup white wine
1 teaspoon basil
1/4 teaspoon thyme
1 bay leaf
1 pound cod, diced
24 whole clams
1/8 teaspoon liquid hot pepper sauce
1/4 cup parsley, chopped
1 cup croutons
In a large kettle, heat olive oil over medium heat and saute chopped onion, sliced green bell pepper, chopped celery, and crushed garlic cloves until tender. Add whole tomatoes (undrained), tomato sauce, clam juice, white wine, basil, thyme, and bay leaf. Simmer covered for 30 minutes. Add diced cod, whole clams, and liquid hot pepper sauce. Continue cooking an additional 5 minutes, or until the clam shells open. Garnish with chopped parsley and croutons. Serving Size: 6
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