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