Mediterranean Seafood Cioppino

Makes 4 servings

4 tablespoons olive oil

½ yellow onion, diced

4 cloves garlic, finely chopped

½ red bell pepper, diced

½ green bell pepper, diced

1 bay leaf 2 roma tomatoes, peeled, seeded and small diced

1 tablespoon tomato paste

½ bunch cilantro, finely chopped

½ teaspoon chili flakes

½ cup white wine

½ cup water

12 ounces snapper, cut into

1-inch cubes

8 ounces shrimp

4 ounces calamari

4 ounces crab

Instructions:

Heat olive oil in a heavy pot over medium heat.

Add onion, garlic, bell peppers and bay leaf, and cook for 2-4 minutes until onions are translucent.

Add the tomatoes, tomato paste, half the cilantro and chili flakes and cook for an additional minute.

Add white wine and let reduce, about 3 minutes.

Add the water and then seafood.

Cook for about 5 minutes.

Divide evenly and garnish with remaining chopped cilantro.

Serve with grilled bread. If too thick or you prefer a looser stew, add more water.