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Cioppino Recipe

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This recipe for Cioppino, by , is from A Fine Collection of Yum , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Neroni
Added: Friday, September 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup of olive oil
1 lg onion, chopped
1 green bell pepper -- seeded and chopped
3 cloves garlic -- minced
cp finely chopped parsley
1 tsp dried basil
tsp dried oregano
28 oz can Italian plum tomatoes, chopped
6 oz can of tomato paste
2 c dry red or white wine
1 bottle of clam juice
1 tsp salt
tsp cracked pepper
1 lb of monk fish or haddock fillets -- cut in pieces
1 8 oz. lobster tail, cut in pieces
2 lb lump crab meat
1 lb. of mussels, shelled or in shells
1 lb Shrimp, 40 to 50 count-- shelled and de-veined,
2 cans of whole baby clams, or 24 little neck clams in shells
2 cans of premium chunk white tuna
1 lb of small bay scallops

Directions:
Directions:
In a deep, heavy, large kettle or Dutch oven, heat olive oil over medium heat. Add onion, garlic, and bell pepper. Cook, stirring often, until onion is soft but not browned. Mix in parsley, basil, and oregano. Stir in tomatoes and their liquid, clam juice, tomato paste, wine, salt, and pepper. 2. Bring to a boil, cover, reduce heat, and simmer for 1 hour. Uncover and boil gently, stirring occasionally, over medium-low heat until sauce is fairly thick (30 to 35 minutes). 3. Cube and add seafood, fresh fish first, then shell fish, then clams and tuna last. Heat through until shrimp and lobster are just pink and keep on a low flame covered for 20 more minutes.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
This is great on a fall or winter day, served with French or Italian crusty bread and a nice green salad! Great hit at a clambake! If you wish to serve at table as an elegant meal, use seafood in shells, like crab legs, mussels, clams in shell, lobster halved etc. and ladle into bowls! Serves 8.

 

 

 

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