San Francisco Cioppino

1 lg Onion; chopped

1 Green bell pepper; chopped

2 Garlic cloves; minced

2 tb Vegetable oil

1 1/2 lb Tomatoes; chopped

1/2 c Dry white wine

1/2 c Bottled clam juice

1 1/2 ts Dried Italian herbs, crushed

1 Bay leaf

1/2 lb Firm white fish fillets

-- cut into 1-inch chunks 1/2 lb Medium-size shrimp

-- peeled and deveined 1/4 lb Bay scallops

1 Dungeness crab (optional)

- cooked, cleaned & cracked 3 tb Kikkoman Lite Soy Sauce

1/3 c Chopped parsley

Saute first 3 ingredients in hot oil in Dutch oven or large saucepan until soft. Stir in next 5 ingredients; cover and simmer 20 minutes. Add white fish, shrimp and scallops; cook until fish and scallops are opaque and shrimp are pink, about 2 minutes. Add crab; cook 1 to 2 minutes, or until heated through. Stir in lite soy sauce and parsley. Serve immediately. Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias