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Title: Cioppino Ala Miron
Yield: 6 Servings

Ingredients

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

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

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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