Nantucket cioppino

12 servings

Ingredients

QuantityIngredient
1teaspoonOlive oil
1poundsCarrots, peeled and coarsley chopped
3cupsCoarsely chopped onion
3cupsCoarsely chopped green bell pepper
3tablespoonsFinely chopped garlic
poundsMushrooms, sliced
8cupsPeeled and coarsely chopped
****OR**** (see next line)
2eaches28 oz cans plum tomatoes with basil, chopped
1each6-oz can tomato paste
2cupsDry red wine **OR** 1 c each dry red and marsala
3cupsBeef broth
1Lemon, thinly sliced
cupFinely chopped fresh italian parsley
¼cupShredded fresh basil
1tablespoonDried oregano
Salt and pepper
1poundsSwordfish, cut in 2\" pieces
3eachesLobsters, about 1 1/2 lb. each, cut into pieces
24Hard-shell clams, scrubbed
1poundsMussels, scrubbed and debearded
poundsCod, cut in 2\" pieces
1poundsLarge shrimp, shelled and deveined

Directions

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