Cioppino 2

Yield: 1 Servings

Measure Ingredient
1 large Onion - chopped
1 medium Green Pepper - chopped
½ cup Sliced celery
1 \N Carrot - shredded
3 \N Cloves of Garlic - minced
3 tablespoons Olive Oil
2 pounds Canned Tomatoes
8 ounces Can of Tomato Sauce
1 teaspoon Basil Leaf - crumbled
1 \N Bay Leaf
1 teaspoon Salt
¼ teaspoon Pepper
1 pounds Fresh/Frozen Halibut Steak (skin removed)
12 \N Clams or Mussels in shells
½ pounds Shrimp - cleaned and deveined
½ pounds Scallops
½ cup Dry White Wine

In a heavy soup pot, saute onion, green pepper, celery, carrot, and garlic in olive oil until soft. Add tomatoes, tomato sauce, basil, bay leaf, salt and pepper. Heat to boiling, reduce heat and simmer, uncovered for 2 hours. Remove and discard bay leaf.

Add the halibut, shrimp, scallops and wine, simmer 10 minutes.

Place clams and fish in pot and steam 5 - 10 minutes until the clams open and the fish is flaky.*

Serve in soup bowls, sprinkled with parsley, accompanied by French or sourdough bread.

*I have found it easier to steam the clams open separately and add them to the soup.

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