San Francisco Cioppino

By: Kim

2 tablespoons olive oil
2 garlic cloves, minced
2 14-ounce can diced tomatoes, undrained
1 teaspoon each basil, thyme and fennel seeds (I add additional fennel seeds)
½ teaspoon oregano
Pinch of red pepper flakes
Black pepper
1 bay leaf
¼ to ½ bottle white wine
12 little neck clams, cleaned thoroughly
1 pound mussels, cleaned thoroughly
1 pound mixed white fish (I prefer to use a combination of jumbo shrimp and scallops)

Step 1: Heat oil in soup pot. Add garlic, tomatoes, herbs and white wine. Bring mixture to a boil and simmer for 30 minutes. Add seafood and cook until clams and mussels are completely open and shrimp and scallops are cooked through.
Step 2: Serve with a green salad, crusty sourdough bread and a nice crisp Sauvignon Blanc. ENJOY!