Cioppino, according to Jo-Ann

My mom has the yummiest and healthiest cioppino recipe out there so pay attention! If you look at a lot of recipes for this dish you'll notice it calls for a lot of butter and other yummy, artery-clogging ingredients, but not this recipe. And let me tell you, you won't miss a thing, for this cioppino is bursting with flavor. I used all frozen seafood because I don't happen to keep fresh seafood on hand, but go on ahead if you dare. And, add other things as you wish...these are guidelines people!

Ingredients for four servings

One large can of diced tomatoes
One can of chopped clams in the juice
1/2 pound of frozen shrimp
1/2 pound of frozen scallops
1 frozen tilapia fillet
1/4 of a red onion
1/3 cup white cooking wine
Three fresh garlic cloves
One bay leaf
Dash of basil

Start of by combining the diced tomatoes, onions, and clam juice (hold back on the clams for now) in your soup pot or french oven and stir it all up.

Add bay leaf, dash of basil and crush three cloves in fresh garlic into the mix.

Add white cooking wine. (A little for the cioppino, a little for Jenny.)

Let all these flavors mesh for about 30 minutes.

Okay, enough meshing. Now, add all your frozen seafood and the clams and let cook until the scallops are white and the shrimp are pink.

Dish it on out and gulp it on up.