Northwest Cioppino

By asurber

Ingredients

• add 2 tablespoon olive oil
• add 1 chopped bell pepper (Any color; red, yellow, green)
• add 1 chopped sweet onion
• add 6 minced garlic cloves
• add 2 cups chicken stock
• add 2 cups clam juice or broth
• add 1 heaping Teaspoon “Better Than Bouillon” Lobster Base
• add 1 can Diced tomatoes
• add 1 Bay leaf
• add 1 tablespoon dried parsley
• add 1 tablespoon fresh lemon juice
• add 1/8 teaspoon cayenne pepper
• add 1/2 teaspoon Saffron
• add 1/4 teaspoon ground fennel
• add Pinch of salt and pepper
• add 1 cleaned Dungeness Crab
• add 1/2 lb. Salmon, cubed
• add 1/2 lb. Halibut, cubed
• add 1 lb. Manilla clams
• add 8 Large Shrimp, peeled & devained

Preparation

Step 1

In a large pot, saute onion, bell pepper and garlic over medium low heat, until soft, approximately 5 minutes. Add rest of ingredients except the seafood/fish. Simmer broth one hour covered, then turn heat up to medium and add the seafood in this order: crab, clams, halibut, salmon and shrimp. Allow a couple minutes between additions. Cook until clams are fully open (discard any that don't open), and shrimp have turned pink.
Serve with lots of crusty bread and enjoy!
Makes 4 generous servings.