"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy


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This recipe for SEA FOOD CIOPPINO FOR 8, by , is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, January 9, 2009


¾ Cup Olive oil
5 or more cloves chopped garlic
3 large chopped white onions
3 large chopped bell peppers
9 leeks cut length wise, white and light green part only, cut ½ in slices
1 ½ cup chopped parsley
1.5 liter dry white wine
3 pounds chopped tomatoes
6 cups canned chopped tomatoes
1 ½ pounds firm white fish cut in ¾ in cubes
1 ½ pounds peeled and cleaned shrimp
2 dozen scrubbed fresh clams
2 dozen scrubbed mussels
8 crab legs and or small lobster tails cut in finger size strips
And or any other sea food that fits you fancy

Heat oil in large pot, add all the fresh vegetables but the parsley, sauté until translucent and limp. Add wine and canned tomatoes simmer for 20 minutes more, season to taste with salt and pepper, add parsley, simmer 10 minutes more. Add all of the sea food simmer approx. 15 minutes until clams and mussels open, discard any that do not open. Serve in large shallow bowls trying to even out the sea food. Do not over cook! Serve with Extra Sour Dough Bread




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