Review/Rate this Recipe Save to MyRecipes Rating:

Title: Cioppino Ala Miron
Yield: 6 Servings

Ingredients

    1/4 ts freshly ground pepper
    1/2 c  olive oil
    1/2 ts paprika
     30 ml garlic; to taste - minced
    1/2 ts sweet basil leaves
  1 1/2 c  onion; chopped
    1/4 c  parsley; chopped
  1 1/2 lb assorted fish fillets -
      2 tb celery; chopped
      1    bass, rock cod; red
      1 tb green pepper; chopped
      1    etc
      1 cn no.2 1/2 can tomatoes
  1 1/2 lb crabs; cooked; cracked
      8 oz can tomato sauce
  1 1/2 lb shrimp; shelled and deveined
      1 c  dry red wine; or sherry
     24    clams
      1 ts salt

Instructions

Saute garlic, onions, parsley, celery and green pepper in hot oil
using a large heavy kettle or Dutch oven; add tomatoes, tomato
sauce, wine and seasonings; simmer one hour; prepare seafood while
sauce cooks; cut fish into pieces, clean the cracked crab, scrub the
clams; after sauce is cooked, add the fish and crabs; cook over low
heat until fish is almost done, about 20 minutes; add the shrimp and
cook 3 minutes; add the clams; as soon as the clams open, ladle into
warm soup bowls. Serve with warm French bread to dip up the sauce.
Yield: 6 servings.

Note: Remove some sauce before adding clams and serve over cooked
linguine as a side dish. Chuck in Pok Sunday 02:57 pm 12/19 C.OZBURN
on GEnie Posted on PRODIGY December 1993, formatted by Elaine Radis,
BGMB90B on P*; E.RADIS on GEnie

Reviews