Cioppino

Cioppino -

A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!

Ingredients:

 3/4 cup butter
 2 onions, chopped
 2 cloves garlic, minced
 1 bunch fresh parsley, chopped
 2 (14.5 ounce) cans stewed tomatoes
 2 (14.5 ounce) cans chicken broth
 2 bay leaves
 1 tablespoon dried basil
 1/2 teaspoon dried thyme
 1/2 teaspoon dried oregano
 1 cup water
 1 1/2 cups white wine
 1 1/2 pounds large shrimp - peeled and deveined
 1 1/2 pounds bay scallops
 18 small clams
 18 mussels, cleaned and debearded
 1 1/2 cups crabmeat
 1 1/2 pounds cod fillets, cubed

Directions:

Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

Flounder Mediterranean

Flounder Mediterranean -

Flounder baked with fresh tomatoes, kalamata olives, capers, onion, and white wine. Serve with white rice and a green vegetable.

Ingredients:

 5 roma (plum) tomatoes
 2 tablespoons extra virgin olive oil
 1/2 Spanish onion, chopped
 2 cloves garlic, chopped
 1 pinch Italian seasoning
 24 kalamata olives, pitted and chopped
 1/4 cup white wine
 1/4 cup capers
 1 teaspoon fresh lemon juice
 6 leaves fresh basil, chopped
 3 tablespoons freshly grated Parmesan cheese
 1 pound flounder fillets
 6 leaves fresh basil, torn

Directions:

Preheat oven to 425 degrees F (220 degrees C).
Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water and immediately remove to a medium bowl of ice water; drain. Remove and discard skins from tomatoes. Chop tomatoes and set aside.
Heat olive oil in a skillet over medium heat; saute onion until tender, about 5 minutes. Stir in tomatoes, garlic and Italian seasoning; cook until tomatoes are tender, 5 to 7 minutes. Mix in olives, wine, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.
Place flounder in a shallow baking dish. Pour sauce over the fillets and top with remaining basil leaves.
Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.