Sword Cioppino
Ingredients
1/4 cup olive oil
1/2 cup Florida onion, finely chopped
1/2 cup Florida green pepper, diced small
1/2 cup Florida scallions, diced
1/2 cup Florida celery, diced small
3 tablespoons Florida garlic, minced
4 cups fresh Florida tomatoes, medium diced
1 cup tomato puree
1 cup white wine
1 bay leaf
12 Florida littleneck clams
1/2 pound Florida shrimp, peeled and deveined
1 pound fresh Florida swordfish, cut into 1-inch pieces
3 tablespoons fresh Florida basil, chopped
12 garlic croutons
Preparation
Heat olive oil in a large pot; add onions, green pepper, scallions,
and celery; sauté until translucent. Add garlic and briefly
sauté. Add tomatoes, puree, wine, and bay leaf. Simmer for
45 minutes. Add clams and simmer for 10 minutes, then add shrimp and
swordfish. Simmer until fish is cooked through (do not stir). Add
chopped basil and season with salt and pepper. Garnish with garlic
croutons.
