A Cheaper Cioppino - cooking recipe

Ingredients

2 tablespoons olive oil
1 1/2 cups chopped onions
1 cup sliced mushrooms
1 tablespoon mixed Italian herbs
1 garlic clove, minced
1/4 teaspoon salt (optional)
1/4 teaspoon red pepper flakes
fresh ground black pepper
2 (16 ounce) cans low-sodium diced tomatoes, with their liquid
1/3 cup dry red wine (or to taste)
12 ounces white fish fillets (mahi-mahi, halibut, cod suggested)
1 (6 ounce) jar roasted red peppers, drained and chopped
1 (6 ounce) can all-white crabmeat
8 -12 cooked shrimp, tails removed (optional)
1 teaspoon sugar (optional)
chopped fresh parsley (garnish)

Preparation

Heat the oil over medium-high heat in a Dutch oven and add the onion; cook, stirring, until softened, about 2 minutes.
Stir in the mushrooms, Italian herbs, garlic, salt, red pepper flakes, and black pepper and cook until the mushrooms have softened, about 2 minutes.
Stir in the tomatoes and wine and heat to a boil.
Cut the fillets into chunks and stir into the soup, making sure all pieces are submerged. Reduce heat to a slow boil and cook until the fish is cooked through, about 5 minutes.
Stir in the crabmeat, roasted red peppers and shrimp, if using. Continue to cook until just heated through, about 3 minutes.
Taste - if acidic, add the sugar.
Serve garnished with the parsley.