Cioppino

SERVES: 2

COOK TIME: 35 Min

Thank you, San Francisco, for this delectable creation!

What You'll Need

1 tablespoon olive oil
1 bunch scallions, cut into 1/4-inch slices
2 tablespoons chopped fresh parsley
2 garlic cloves, chopped
1 can (8 ounces) tomato sauce
3/4 cup to 1 cup dry white wine
1/8 teaspoon salt
1/8 teaspoon pepper
1 pound white-fleshed fish fillets (cod, haddock, or sole)

What to Do

In a large skillet, heat the oil over medium-high heat; add the scallions, parsley, and garlic. Saute for about 2 minutes, then add the tomato sauce, wine, salt, and pepper. Reduce heat and simmer, uncovered, for about 12 minutes.
Meanwhile, wash the fish fillets and pat dry. Place them in the sauce in a single layer. Simmer, partially covered, for 7 to 8 minutes, then turn the fish and continue simmering for another 8 to 10 minutes, or until the fish flakes easily with a fork.

Notes

Cooking times may vary, depending on the thickness of the fish. Serve this in a bowl with traditional San Francisco sourdough bread or any other crispy bread so you can sop up the juices. Mmmm!!