Seafood Cioppino

• 1 Tbsp. olive oil or vegetable oil
• 1 large onion, chopped
• 1 green pepper, seeded and chopped
• 1 carrot, cut into thin strips
• 3 large cloves garlic, minced
• 1 1/2 c. peeled and chopped tomatoes
• 1 can (8 oz.) low-sodium tomato sauce
• 1 1/2 c. dry white wine
• 1 tsp. each: basil, parsley and thyme leaves
• 1/2 tsp. red crushed pepper
• 1 bay leaf
• 2 c. chopped Swiss chard
• 1 lb. firm white fish fillets, cut into 1-inch cubes
• 12 hard-shell clams (about 1 lb.) cleaned
• 1/2 lb. raw medium prawns, shelled and deveined
• 1/3 c. chopped parsley (add at end)

1. In non-stick
2. skillet
3. heat
4. oil over medium-high heat. Add onion, green
5. pepper,
6. carrot and garlic.
7. Saute, stirring occasionally until soft,
8. about
9. 5 minutes.
10. Transfer to large pot with
11. tight-fitting lid.
12. Add remaining ingredients except Swiss chard, fish,
13. clams,
14. prawns
15. and
16. parsley.
17. Simmer over medium-low heat 30 minutes.
18. Add remaining ingredients;
19. cover and simmer for 8 to 10 minutes, until prawns turn pink.
20. Serve with hot sourdough bread or rice.
21. Serves 4.

olive oil, onion, green pepper, carrot, garlic, tomatoes, tomato sauce, white wine, basil, red crushed pepper, bay leaf, swiss chard, firm white fish, prawns, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=607037 (may not work)