Seafood Cioppino Recipe

INGREDIENTS

• 1 can (28 ounces) diced tomatoes, undrained
• 2 medium onions, chopped
• 3 celery ribs, chopped
• 1 bottle (8 ounces) clam juice
• 1 can (6 ounces) tomato paste
• 1/2 cup white wine or vegetable broth
• 5 garlic cloves, minced
• 1 tablespoon red wine vinegar
• 1 tablespoon California Olive Ranch® Olive Oil
• 1 to 2 teaspoons Italian seasoning
• 1/2 teaspoon sugar
• 1 bay leaf
• 1 pound haddock fillets, cut into 1-inch pieces
• 1 pound uncooked small shrimp, peeled and deveined
• 1 can (6 ounces) lump crabmeat, drained
• 1 can (6 ounces) chopped clams
• 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes