Title: Northwest Cioppino
Categories: Soup Seafood
Yield: 4 Servings
| 2 | ts | Olive oil |
| 1 | c | Onions; thinly slices |
| 1 | c | Green pepper; thinly sliced |
| 1/2 | c | Carrot; thinly sliced |
| 1/2 | c | Celery; thinly sliced |
| 1 | cl | Garlic; minced |
| 1 1/2 | c | Tomatoes;(canned),crushed |
| 1 | c | Tomato sauce |
| 1 | c | Water |
| 1 1/3 | c | White wine |
| 2 | pk | Chicken broth* |
| 1 | | Bay leaf |
| 1/2 | ts | Oregano |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/8 | ts | Red pepper (or hot sauce) |
| 15 | oz | Fish fillets |
In 3 1/2 or 4 qt. saucepan heat oil; add onions, green pepper, carrot,
celery, and garlic and saute, stirring frequently, until vegetables are
tender, about 2 minutes. Add remaining ingredients except fish and bring to
a boil. Reduce heat and let simmer until flavors are blended, about 20
minutes; stir in fish and cook until fish flakes easily when tested with
fork, 7-10 minutes. Remove bay leaf before serving.
1 serving=212 calories.