Northwest cioppino

Yield: 4 Servings

Measure Ingredient
1 pounds Firm white fish
½ pounds Soft fish
½ pounds Shrimp, peeled
1 \N Or more clams or oysters per person other fish as desired
1 \N (28 oz.)can Italian tomatoes
1 \N (8 oz.)can tomato sauce or 2 (16 oz.)cans whole peeled tomatoes
1 cup Water & 2 tsps chicken bouillon or 1 c chicken broth & 1 tsp salt
2 cups Onion rings
2 \N Cloves garlic, minced
2 tablespoons Olive oil or other oil
¼ cup Parsley, chopped
1 teaspoon Basil
½ teaspoon Oregano
½ teaspoon Pepper

Thaw fish if frozen and cut into small serving pieces. Cook onion and garlic in oil until onion is tender but not brown. Add tomatoes, tomato sauce, water, parsley, bouillon, basil, oregano, and pepper.

Cover. Simmer gently for about 30 minutes. Add fish chunks; cover and simmer 10 minutes per inch of thickness. Add clams or oysters and shrimp; cover and simmer 5 minutes longer or until fish flakes easily when tested with a fork.

Note: Any combination of fish and shell fish may be used in this recipe.

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