Cioppino (northwest)

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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