A Cheaper Cioppino

• 2 tablespoons olive oil
• 1 1/2 cups chopped onions
• 1 cup sliced mushrooms
• 1 tablespoon mixed Italian herbs
• 1 garlic clove, minced
• 1/4 teaspoon salt (optional)
• 1/4 teaspoon red pepper flakes
• fresh ground black pepper
• 2 (16 ounce) cans low-sodium diced tomatoes, with their liquid
• 1/3 cup dry red wine (or to taste)
• 12 ounces white fish fillets (mahi-mahi, halibut, cod suggested)
• 1 (6 ounce) jar roasted red peppers, drained and chopped
• 1 (6 ounce) can all-white crabmeat
• 8 -12 cooked shrimp, tails removed (optional)
• 1 teaspoon sugar (optional)
• chopped fresh parsley (garnish)

1. Heat the oil over medium-high heat in a Dutch oven and add the onion; cook, stirring, until softened, about 2 minutes.
2. Stir in the mushrooms, Italian herbs, garlic, salt, red pepper flakes, and black pepper and cook until the mushrooms have softened, about 2 minutes.
3. Stir in the tomatoes and wine and heat to a boil.
4. Cut the fillets into chunks and stir into the soup, making sure all pieces are submerged. Reduce heat to a slow boil and cook until the fish is cooked through, about 5 minutes.
5. Stir in the crabmeat, roasted red peppers and shrimp, if using. Continue to cook until just heated through, about 3 minutes.
6. Taste - if acidic, add the sugar.
7. Serve garnished with the parsley.

olive oil, onions, mushrooms, mixed italian herbs, garlic, salt, red pepper, fresh ground black pepper, tomatoes, red wine, white fish, red peppers, allwhite crabmeat, shrimp, sugar, fresh parsley

Taken from www.food.com/recipe/a-cheaper-cioppino-496779 (may not work)