Bunker’s Wharf’s Atlantic Cioppino 

*** Serves 2 ***

4 oz. 16/20 count shrimp, peeled and deveined
4 oz. sea scallops
8 each fresh mussels in shell
8 oz. haddock filet, cut into 2 oz. pieces
1 small red onion, julienne
1 tablespoon garlic, chopped
1 small tomato, diced
1 pinch fresh basil, chopped
1 pinch oregano
1 pinch fresh parsley, chopped
1 pinch crushed red pepper flakes
2 tablespoons olive oil
cup dry white wine
cup crushed tomatoes
1 cup clam or fish broth
2 tablespoons butter
salt and pepper to taste
julienne vegetables for garnish

1.In a saut pan, heat olive oil.
2.Add onions and garlic. Saut briefly.
3.Add seafood. Saut briefly.
4.Deglaze pan with white wine.
5.Add seasonings, crushed tomatoes and broth.
6.Cover pan and steam until mussels open.
7.Add diced tomatoes and butter. Simmer until butter is melted.
8.Arrange on deep platter and garnish with sauted julienne vegeatables.