Healthy Cioppino

1/4 cup olive oil
3 garlic cloves — minced
1 large onion — chopped
1/2 cup chopped celery tops
1/4 teaspoon dried red pepper flakes
1/2 cup chopped dried parsley
2 cups white wine or chicken stock
2 cups tomatoes — chopped
1 bay leaf
1 teaspoon chopped fresh oregano
1 teaspoon chopped huh basil
2 pounds assorted seafood (up to 3) shrimp — crab, clams, spiny lobster, mussels, rockfish and halibut
parsley sprigs
lemon wedges

Recipe Instructions
In large, heavy stockpot, heat oil; sautee garlic, onion, celery tops, red pepper flakes and parsley until onion is translucent and vegetables are limp (do not allow to burn). Add wine, tomatoes, bay leaf oregano and basil. Bring to a boil, lower heat and simmer 20 minutes, covered. Add seafood.

When shrimp turns pink and opaque, clam and mussel shells open and fish flakes easily, approximately 20 minutes, remove from heat and ladle into bowls.

Garnish with parsley and lemon wedges.

Makes 8 servings.