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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cioppino Recipe

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This recipe for Cioppino, by , is from Pipkin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mike Gill

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 oz.) cans stewed tomatoes
2 (14.5 oz.) cans chicken broth
2 bay leaves
1 Tbs. dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
1 C water
1 1/2 cups white wine
1 1/2 lbs. large shrimp, peeled and deveined
1 1/2 lbs. bay scallops
18 small clams
18 mussels
1 1/2 cups fresh crabmeat
1 1/2 lbs. cod fillets, cubed

Directions:
Directions:
Over medium heat, melt butter in large stockpot. Add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft. Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cook on low heat 30 minutes. Stir in shrimp, scallops, clams, mussels, and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams and mussels are opened. Serve with warm crusty bread.

Personal Notes:
Personal Notes:
I omit the clams and double the mussels. I also add 1-2 tsp of Red Pepper Flakes.(Susie)

 

 

 

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