Title: Cioppino
Categories: Soup
Yield: 1 Servings
| | | Olive oil |
| 1 | | Green pepper; seeded & chopp |
| 2 | | Med onions; chopped |
| 1 | | Bunch parsley; snipped |
| 3 | | Cloves garlic; minced |
| 2 | cn | Whole tomatos; cut up |
| 2 | cn | Tomato sauce |
| 1 1/2 | c | Dry white wine |
| 3/4 | ts | Dried oregano, crushed |
| 1/2 | ts | Dried basil crushed |
| 2 | | Whole bay leaves |
| | | Coarsely ground black pepper |
| 1 1/2 | lb | Fish * |
| 24 | oz | RAW shrimp |
| 2 | cn | Minced clams; with juice |
* e.g. cod, perch, whatever, skin & bones removed, & cut into bite-sized
pieces (frozen ok) In large pot or dutch oven, cook onion, green pepper and
parsley over very low heat about 10 min. Add garlic and cook about 3
minutes more. Add tomatoes, tomato sauce, wine, oregano, basil, pepper and
bay leaves. Bring to boil, reduce heat and simmer covered 30-40 min. Remove
bay leaves and discard. Thaw shrimp under cold water (if necessary) Add
fish, shrimp, clams and clam juice. Simmer covered 10-15 min or until fish
is done. Enjoy!