Golden Gate Cioppino

Golden Gate Cioppino

Serves 4 to 6

1 “cut in chunks” halibut or sea bass fillet (6 – 8 oz.)
4 oz fresh or frozen sea scallops or calamari
8 oz fresh or frozen “peeled & deveined” medium (or large) shrimp
1 tablespoon extra virgin olive oil
1 teaspoon Italian seasoning
3 “finely chopped” and peeled garlic cloves
1 cup “coarsely chopped” spinach leaves
1 “chopped” carrot
1 “chopped” celery stalk
½ “chopped” medium onion
1 medium “not peeled” zucchini (halved lengthwise cut to ½ inch chunks)
1 can (14.5 oz.) diced tomatoes
1 can (14.5 oz.) reduced-sodium chicken broth
Fresh ground pepper and salt to taste

Over medium heat, place the oil in a large saucepan. Stir in the onion and cook until tender (approx. 3 to 4 minutes). Add the carrot and celery and continue cooking (and stirring) for another 3 to 4 minutes. For about 1 minute, stir in the garlic and cook.

Now, stir in the broth, zucchini, seasonings, and tomatoes. Frequently stir and bring to a boil before reducing the heat to low. Cover and simmer for 30 minutes..

Turn up the heat to medium-high before adding the scallops (or calamari), shrimp, and spinach. Lightly stir and allow the fish, shrimp, and spinach to cook (approx. 3 to 4 minutes).

Serve this dish with a crusty Sourdough Baguette for dipping into the stew’s Epicurean goodness.

Diva Tip:

• This beautiful stew pairs well with a Chianti or buttery Chardonnay.

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