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Cioppino - San Francisco Style Fish Stew Recipe

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This recipe for Cioppino - San Francisco Style Fish Stew, by , is from The Meyer Family Cookbook - Generations of Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sister Barbara Rupp
Added: Wednesday, January 11, 2006


1 Tbsp. olive oil
1 onion, chopped
1 green pepper, seeded, chopped
1 medium carrot, thinly sliced
1/2 cup sliced celery
1 clove garlic, minced
1 can (28 oz.) whole peeled tomatoes
1 can (8 oz.) tomato sauce
1 cup dry red or white wine
1 bay leaf
1 tsp. dried basil
salt and pepper to taste
1-1/2 to 2 lbs. mixed firm fleshed white fish such as cod, haddock, halibut, monkfish, pollock, rockfish, sea bass, swordfish, whiting and/or grouper.
Scallops and/or shrimp if desired
Cut fish into 1 1/2 inch pieces

In a large skillet, heat oil. Sauté onion, green pepper, carrot, celery & garlic until onion in tender.
Stir in tomatoes, broken up with a spoon and their liquid, tomato sauce, wine, bay leaf, basil, salt & pepper. Heat until slightly thickened - about 30 min. Discard bay leaf.
Add fish, placing firmest fish in bottom. Simmer, covered, until fish begins to flake. 8-10 min.
Serve with warm Italian bread and a glass of wine.

Personal Notes:
Personal Notes:
When I worked in Merced, CA, there was a little hole-in-the-wall restaurant that had the best Cioppino. This recipe was in the newspaper in Merced, and it's the closest to the restaurant's Cioppino I have ever tasted.




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