Nantucket cioppino

Yield: 12 servings

Measure Ingredient
1 teaspoon Olive oil
1 pounds Carrots, peeled and coarsley chopped
3 cups Coarsely chopped onion
3 cups Coarsely chopped green bell pepper
3 tablespoons Finely chopped garlic
1½ pounds Mushrooms, sliced
8 cups Peeled and coarsely chopped
\N \N ****OR**** (see next line)
2 eaches 28 oz cans plum tomatoes with basil, chopped
1 each 6-oz can tomato paste
2 cups Dry red wine **OR** 1 c each dry red and marsala
3 cups Beef broth
1 \N Lemon, thinly sliced
1½ cup Finely chopped fresh italian parsley
¼ cup Shredded fresh basil
1 tablespoon Dried oregano
\N \N Salt and pepper
1 pounds Swordfish, cut in 2\" pieces
3 eaches Lobsters, about 1 1/2 lb. each, cut into pieces
24 \N Hard-shell clams, scrubbed
1 pounds Mussels, scrubbed and debearded
1½ pounds Cod, cut in 2\" pieces
1 pounds Large shrimp, shelled and deveined

In a very large kettle, heat the oil over medium heat. Add the carrot, onion, pepper, garlic and cook, stirring occasionally, for 10 minutes. Add the mushrooms, tomatowith juices, tomato paste, wine, broth, lemon slices, 1 cup of the parsley, basil, oregano, and salt and pepper to taste. Bring to a boil, reduce heat and simmer for 20-25 minutes. Add the swordfish and lobster and simmer, covered, for 15 minutes. Add the clams, mussels, cod, and shrimp and simmer, covered, for 10 more minutes, or until the clams and mussels have opened and the fish is cooked. Serve the cioppino in large bowls, sprinkle with the remaining parsley.

Per serving: 289 calories, 23g carb., 41g protein, 135mg chol., 4g/13% fat.

Source: Great Good Food by Julee Rosso Posted by Carolyn Shaw Submitted By CAROLYN SHAW On 10-02-94

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