Seafood Soup




1 medium yellow onion chopped 2 cloves garlic minced ⅓ cup parsley chopped ¼ cup olive oil 18 ounce canned diced tomatoes 8 ounces tomato sauce 1 cup red wine 4 cups water 1 Tablespoon red wine vinegar 1 bay leaf 1 Tablespoon mixed Italian herbs 1 teaspoon sugar 1 teaspoon oregano 1 teaspoon truffle oil ½ teaspoon crushed red pepper seeds Salt & Pepper to taste 8 small fresh clams 8 fresh mussels 8 prawns, shelled and de-veined 2 large scallops cut in half ¾ lb halibut or sea bass fillets 2” pieces ½ lb crab, cleaned

Nutritional information

No nutrition information available


•In a large pot, Sautee onion and garlic over moderate heat in olive oil until soft. •Add parsley, tomatoes, tomato sauce, wine, truffle oil, water, vinegar and spices. •Bring to a boil. •Reduce heat and simmer covered for 40 minutes. •(Basic sauce can be made ahead, cooled, covered and refrigerated. Heat sauce before adding to seafood.) •While sauce is simmering, rinse all seafood in cold water. •Scrub clams and mussels thoroughly. •Layer all seafood in large kettle, placing crab, clams and mussels on top. •Pour hot sauce over all. •Cover tightly. •Cook over medium-low heat about 15 minutes, or until clams and mussels open and prawns turn pink. •DO NOT OVER COOK. •To serve, ladle hot sauce and some seafood into large soup bowls. •Serve hot with lots of French bread. •Brace yourself for the best Cioppino you have ever tasted.