4 Tbsp Olive oil
1 ea Onion- diced
1 ea Red bell pepper- diced
1 ea Yellow bell pepper- diced
2 ea Garlic cloves- minced
3 Tbsp Spice Union Ultimate Seasoning Blend
1/2 C Dry white wine
2 ea 28 oz cans of crushed plum tomatoes
1 ea 8 oz bottle of clam juice
1 1/2 lbs Seasonal fish (grouper, snapper, haddock, halibut, monkfish, seabass, hogfish)- cut into large chunks
1/2 lbs Fresh seafood (shrimp, clams, lobster, scallops, mussels)
1/3 C Fresh parsley- minced
Preheat a Dutch oven to medium heat.
Add olive oil, onion, bell pepper to the Dutch oven.
Sauté the vegetables for 3-4 minutes or until soft.
Add the garlic the Dutch oven. Sauté for 30 seconds.
Add Spice Union Ultimate Seasoning Blend and stir to coat the vegetables.
Add the white wine to the Dutch oven. Cook until evaporated.
Add plum tomatoes and clam juice to the Dutch oven. Bring to a boil.
Reduce the heat to a simmer, place the cover on the Dutch oven and cook for 20 minutes.
Add the fish, cover and simmer.
Cook fish for 3 minutes, add seafood and cover again.
Simmer the cioppino for 3-4 minutes.
Stir in fresh parsley.
Serve in a large bowl with toasted crusty bread.