Cioppino Ala Mironitalian, soups 1/4 teaspoon freshly ground pepper 1/2 cup olive oil 1/2 teaspoon paprika 30 ml garlic; to taste - minced 1/2 teaspoon sweet basil leaves 1 1/2 cup onion; chopped 1/4 cup parsley; chopped 1 1/2 lb assorted fish fillets - 2 tablespoon celery; chopped 1 bass, rock cod; red 1 tablespoon green pepper; chopped 1 etc 1 can no.2 1/2 can tomatoes 1 1/2 lb crabs; cooked; cracked 8 oz can tomato sauce 1 1/2 lb shrimp; shelled and deveined 1 cup dry red wine; or sherry 24 clams 1 teaspoon salt Saute garlic, onions, parsley, celery and green pepper in hot oil using a large heavy kettle or Dutch oven; add tomatoes, tomato sauce, wine and seasonings; simmer one hour; prepare seafood while sauce cooks; cut fish into pieces, clean the cracked crab, scrub the clams; after sauce is cooked, add the fish and crabs; cook over low heat until fish is almost done, about 20 minutes; add the shrimp and cook 3 minutes; add the clams; as soon as the clams open, ladle into warm soup bowls. Serve with warm French bread to dip up the sauce. Yield: 6 servings. Note: Remove some sauce before adding clams and serve over cooked linguine as a side dish. Chuck in Pok Sunday 02:57 pm 12/19 C.OZBURN on GEnie Posted on PRODIGY December 1993, formatted by Elaine Radis, BGMB90B on P*; E.RADIS on GEnie |
