cioppino (northwest)
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Fish filets (like ling cod or other firm fish) |
| 1 cup | Shrimp |
| 1 | Dozen clams (small) |
| 1 cup | Chopped onion |
| 4 | Minced garlic cloves, or more |
| ¼ cup | Vegetable oil |
| 1 can | (8 ounce) tomato sauce |
| 1 can | (28 ounce) stewed tomatoes undrained |
| ½ cup | White wine |
| 2 | Crabs |
| 2 | Cubes chicken bullion |
| 1 teaspoon | Dried sweet basil |
| 1 teaspoon | Dried thyme |
| 1 teaspoon | Dries marjoram |
| Sometimes I use 3 teaspoon of Italian seasoning | |
| 1 teaspoon | Dried oregano |
| 1 | Bay leaf |
| ¼ teaspoon | Pepper |
| 1 teaspoon | Dried parsley flakes |
Cut fish into ½ in chunks. Set aside. Saute the onion and garlic in oil until onion is soft but not brown. Add tomato sauce, tomatoes, squid and all seasonings except parsley. Let simmer 20 to 30 minutes until this as desired (I simmer for about 4 hours)Stir occasionally. Add fish chunks and cook until just done - about 10 minutes. Add scrubbed clams in shell and cooked crab and shrimp in shell. Cook until clams open. Just before serving add parsley.
If shrimp is peeled and cooked add just before serving.
>From the kitchen of D. Hart
>From Sunset Magazine many years ago Called San Francisco Cioppino Posted to TNT - Prodigy's Recipe Exchange Newsletter by Dorothy Hart <whhart@...> on Jul 7, 1997
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