Crowd-Pleasing Cioppino

Ingredients:

• 2 tablespoons coconut oil
• 1 onion chopped
• 1 celery stalk chopped
• 3 tablespoons shallots chopped
• 1 pinch saffron
• 1 teaspoon paprika
• 1 bay leaf
• 5 garlic cloves minced
• 2 1/2 cups fresh diced tomatoes or 16-ounce can diced tomatoes with juice in a pinch (for 8 servings)
• 1 16-ounce can tomato sauce
• 3 cups vegetable broth
• 1 pound white firm fish (sea bass, halibut, cod), cubed
• 1 pound large shrimp uncooked, peeled, and deveined
• 1 pound clams or mussels
• 1/2 pound bay scallops
• salt and pepper to taste
• 3 tablespoons fresh parsley chopped

Directions:

1. In a heavy-bottomed pot, heat coconut oil over medium heat. Add onion, celery, shallots, saffron, paprika, and bay leaf. Cook for 6 minutes.
2. Add garlic, and cook for 1 more minute.
3. Add tomatoes, tomato sauce, and vegetable broth. Bring it to a boil. Reduce heat and simmer for 20 minutes.
4. Add the fish, shrimp, mussels, and scallops.
5. Season with salt and pepper. Simmer for 5 minutes or until fish is cooked through and clams open. Sprinkle with parsley, and serve with a large salad and vegetable dish.

 Note: For a rich, savory, San Francisco-style stew, try blending in a blender or food processor about 1/3 of the broth and a few chunks of fish. Place back in the pot and simmer for 5 minutes.

You can find more recipes on Tana Amen's blog here.