Seafood Cioppino - cooking recipe

Ingredients

1 Tbsp. olive oil or vegetable oil
1 large onion, chopped
1 green pepper, seeded and chopped
1 carrot, cut into thin strips
3 large cloves garlic, minced
1 1/2 c. peeled and chopped tomatoes
1 can (8 oz.) low-sodium tomato sauce
1 1/2 c. dry white wine
1 tsp. each: basil, parsley and thyme leaves
1/2 tsp. red crushed pepper
1 bay leaf
2 c. chopped Swiss chard
1 lb. firm white fish fillets, cut into 1-inch cubes
12 hard-shell clams (about 1 lb.) cleaned
1/2 lb. raw medium prawns, shelled and deveined
1/3 c. chopped parsley (add at end)

Preparation

In non-stick
skillet
heat
oil over medium-high heat. Add onion, green
pepper,
carrot and garlic.
Saute, stirring occasionally until soft,
about
5 minutes.
Transfer to large pot with
tight-fitting lid.
Add remaining ingredients except Swiss chard, fish,
clams,
prawns
and
parsley.
Simmer over medium-low heat 30 minutes.
Add remaining ingredients;
cover and simmer for 8 to 10 minutes, until prawns turn pink.
Serve with hot sourdough bread or rice.
Serves 4.