A Cheaper Cioppino

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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 fish fillets (mahi-mahi, halibut, cod suggested)
• 1 (6 ounce) jar roasted red peppers, drained and chopped
• 1 (6 ounce) can all- crabmeat
• 8 -12 cooked shrimp, tails removed (optional)
• 1 teaspoon sugar (optional)
• chopped fresh parsley (garnish)

Recipe

• 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.