Italian cioppino
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Cod |
| 1 | cup | Onions; Chopped |
| 2 | Cloves Garlic; Minced | |
| 2 | teaspoons | Vegetable Oil; * See Note |
| 8 | ounces | Tomato Sauce |
| 28 | ounces | Low Sodium Tomato; Canned, Chopped, Undrained |
| ½ | cup | Dry White Wine; Or Water |
| 1 | teaspoon | Dried Basil |
| 1 | teaspoon | Thyme |
| 1 | teaspoon | Marjoram |
| 1 | teaspoon | Oregano |
| 1 | teaspoon | Sugar |
| 1 | Bay Leaf | |
| ¼ | teaspoon | Pepper |
| 4 | Whole Cloves; Optional | |
| 1 | tablespoon | Parsley; Minced |
Directions
Recipe By : Seafood, Janis Harsila, R.D. & Evie Hansen Cut fish into ½" cubes and set aside. Saute onion and garlic in oil until tender. Add tomato sauce, tomatoes, liquid and all seasonings except parsley. Let simmer 20 - 30 min, stirring occasionally. Add fish and cook until done, about 10 min. Add parsley. This soup is a complete meal when served with a green salad and French bread.
Makes: Seven 1 C servings.
You can make the base the day before and add any favorite seafood when you want to serve the dish.
Substitutions: Chopped squid, minced clams, scallops.
This is wonderful...and very quick and easy to prepare.
Posted to CHILE-HEADS DIGEST by supervisor@... (Senor Chile Monger) on Mar 20, 1998