Seafood Cioppino

I followed this recipe pretty closely. I did add extra ginger and cloves....I don't really like green peppers, so I did use potatoes instead. For the diced tomatoes I got the kind that is mixed with jalapenos. I really enjoyed this dish, it had a good amount of heat to it, probably because of the added jalapeno content on top of the crushed red pepper flakes. I also used Italian seasoned tomato paste...on accident really, I thought I grabbed the plain stuff and I had not. I will definitely make this dish again. I'm sure it would be great with only fish, or only shrimp, but its really nice with the variety of seafoods too. I've adjusted the directions to reflect how I made it.

Seafood Cioppino

2 inch length of fresh ginger
12 garlic cloves
1 large yellow onion (it weighed a pound!)
2-3 tablespoons olive oil
8 very small red potatoes (about 2lbs worth I think)
1 teaspoon crushed red pepper flakes
28oz of diced tomatoes
2 tablespoons tomato paste
16oz of clam juice
1 cup white wine (I used a Pinot Grigio)
1 1/2 teaspoons oregano
1/4 teaspoon of salt
1/4 teaspoon pepper
1lb haddock
1lb scallops
1/2lb shrimp

1. Mince garlic, onion, and ginger in a food processor
2. Add to pot on medium heat with oil and red pepper flakes
3. Cook until onions turn translucent, about 5 minutes or so
4. Cut potatoes into 1inch cubes
5. Add diced tomatoes juice and all, clam juice, wine, oregano, salt, pepper, and potatoes
6. Simmer for 15 minutes, or until potatoes are tender
7. Mix in Haddock and cook till just done, about 5 to 7 minutes
8. Add Scallops and Shrimp, cook another 3 to 4 minutes. Shrimp should be pink, and scallops opaque
9. Serve :)