Easy Cioppino

Easy Cioppino
Baked Bread
Wedge Salad

Ingredients:
2 Tbsp Olive Oil
1 yellow onion, chopped
4 cloves of garlic, crushed
1 green bell pepper, chopped
1 can diced tomatoes (15 ounces)
1 large can tomato sauce (20 ounces)
1 can chicken broth (15 ounces)
1 cup of dry white wine (or if you prefer, a cup of chicken broth)
¼ cup chopped parsley
¼ cup chopped basil (If fresh isn’t available, use 2 tsp dried basil)
1 Tbsp sugar
1 lb crab meat or imitation crab meat, in chunks
1 lb cod fillets, cut into chunks
1 lb of peeled and deveined shrimp (31-40 count per pound)
¼ lb sea scallops
½ head of iceberg lettuce
Flour and yeast to make bread in the bread machine.
Ranch or bleu cheese salad dressing.

In the morning:
Set up the bread machine on delay bake so the bread will be ready when the cioppino is done.

In the afternoon:
Cook the onion, garlic, and bell pepper in oil.
Add the tomatoes, tomato sauce, chicken broth, wine, parsley, basil, and sugar. (The sugar brings out the flavor of the tomatoes.)
Cook at a low simmer for 20 minutes, stirring occasionally.
Cut the iceberg lettuce into wedges and place on plates.
Drizzle ranch or bleu cheese dressing over the wedges.
Set the table.
Add the seafood. Cook for 10-15 minutes or until the cod and scallops are fully cooked.
Take the bread out of the bread machine and let it rest a few minutes before slicing.
Serve the cioppino with warm homemade bread and a wedge salad.

Really pressed for time? Use a jar of premade cioppino sauce and simply warm it up and add the seafood.