Zesty Cioppino

• 1/2 lb fresh mushrooms, sliced
• 2 medium onions, thinly sliced
• 4 cloves garlic, minced
• 1 (28 ounce) can tomatoes, undrained
• 1 cup dry red wine or 1 cup white wine
• 2 teaspoons italian seasoning
• 1/2 teaspoon red pepper flakes
• 1 bay leaf
• 2 lbs red snapper or 2 lbs cod fish fillets, cut into 2 inch chunks
• 1 lb bay scallop
• 1 lb large shrimp, peeled and deveined (can leave tails on if you wish)
• hot sourdough bread (homemade is best)

1. Spray a 6-quart dutch oven with nonstick cooking spray; heat over high heat.
2. Add the mushrooms, onions, and garlic; saute for 4-6 minutes or until veggies are tender, stirring frequently.
3. Add in the tomatoes with juice, wine, Italian seasoning, red pepper flakes, and bay leaf; stir.
4. Bring to a boil, decrease heat to low, cover, and simmer for 20 minutes.
5. Take off lid, increase heat to high.
6. Bring back to a boil; add fish, scallops, and shrimp.
7. Cook for 8-10 minutes or until fish flakes easily and shrimp are pink, stir occasionally.
8. Serve with hot sourdough bread.

fresh mushrooms, onions, garlic, tomatoes, red wine, italian seasoning, red pepper, bay leaf, red snapper, bay scallop, shrimp, bread

Taken from www.food.com/recipe/zesty-cioppino-73339 (may not work)