"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

CIOPPINO (fish stew) Recipe

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This recipe for CIOPPINO (fish stew), by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jerry Volk
Added: Saturday, March 21, 2009


1 lb fresh or frozen fish fillets
1/2 large green bell pepper
2 Tbsp onion, finely chopped
2 cloves garlic, minced
1 Tbsp olive oil
1 16oz can tomatoes, cut up
1 8oz can tomato sauce
1/2 cup dry red wine
3 Tbsp snipped fresh parsley
12/4 tsp dry oregano
1/4 tsp dry basil
salt and pepper to taste
3/4 lb shrimp
1 6oz can minced clams

Thaw fish, if frozen. Remove any skin from the fish, and cut the fillets into 1" pieces. Set aside. Cut the green pepper into 1/2" squares. In a 3 quart saucepan cook the green pepper, onion and garlic in oil until onion is tender, but not browned. Add the undrained tomatoes, tomato sauce, wine, parsley, oregano, basil, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Add the fish, shrimp and undrained clams. Bring just to boiling, then reduce heat and simmer, covered, 5 to 7 minutes.

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