Cioppino ala miron

Yield: 6 Servings

Measure Ingredient
¼ teaspoon Freshly ground pepper
½ cup Olive oil
½ teaspoon Paprika
30 millilitres Garlic; to taste - minced
½ teaspoon Sweet basil leaves
1½ cup Onion; chopped
¼ cup Parsley; chopped
1½ pounds Assorted fish fillets -
2 tablespoons Celery; chopped
\N \N Bass, rock cod; red
1 tablespoon Green pepper; chopped
\N \N Etc
1 can No.2 1/2 can tomatoes
1½ pounds Crabs; cooked; cracked
8 ounces Can tomato sauce
1½ pounds Shrimp; shelled and deveined
1 cup Dry red wine; or sherry
24 \N Clams
1 teaspoon Salt

Saute garlic, onions, parsley, celery and green pepper in hot oil using a large heavy kettle or Dutch oven; add tomatoes, tomato sauce, wine and seasonings; simmer one hour; prepare seafood while sauce cooks; cut fish into pieces, clean the cracked crab, scrub the clams; after sauce is cooked, add the fish and crabs; cook over low heat until fish is almost done, about 20 minutes; add the shrimp and cook 3 minutes; add the clams; as soon as the clams open, ladle into warm soup bowls. Serve with warm French bread to dip up the sauce.

Yield: 6 servings.

Note: Remove some sauce before adding clams and serve over cooked linguine as a side dish. Chuck in Pok Sunday 02:57 pm 12/19 C.OZBURN on GEnie Posted on PRODIGY December 1993, formatted by Elaine Radis, BGMB90B on P*; E.RADIS on GEnie

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