Christmas Eve Cioppino
1 LB SeaBear smoked salmon chopped roughly into bite sized pieces
1 LB fresh mussels, scrubbed
12 oz Dungeness Crab
16 oz Fresh Razor Clams
12 oz Wild Alaskan Halibut
1 cup loosely packed/finely chopped fresh parsley
1 cup diced onion
2 cans tomato sauce
1 can chopped tomato
3 TBS tomato paste
1/8 cup red wine
2 TBS sugar
3 cloves garlic, finely chopped
Spices to taste: Celery salt, worcestershire sauce, basil, bay leaves, red pepper flakes
Sauté onions and garlic in butter until slightly soft, then set aside.
Steam fresh mussels & fresh clams in 3 cups of water. Once mussels are completely opened, remove from steamer and set aside.
To the water used to steam mussels & clams, add tomato sauce, chopped tomato, tomato paste, parsley, wine, sugar; smoked salmon, crab, halibut; sautéed onions and garlic; and any other spices you may enjoy.
Stir, and let simmer over very low heat for at least 2 hours (add back the clams & mussels during last 30 minutes); serve in bowls with artisan bread.