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Cioppino Soup Recipe

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This recipe for Cioppino Soup , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Dennis Neville (Glenna)
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp Olive oil
1 green pepper, seeded & chopped
2 medium onions, chopped
1 bunch parsley, snipped
3 cloves garlic, minced
2 can whole tomatoes, cut up
2 can tomato sauce
1 ½ c dry white wine
¾ tsp dried oregano, crushed
½ tsp dried basil crushed
2 whole bay leaves
Coarsely ground black pepper
1 ½ lb fish *
24 oz raw shrimp
2 can minced clams, with juice
Directions:
Directions:
*e.g. cod, perch, whatever, skinned and boned, cut into bite sized pieces, frozen is ok. In large pot or Dutch oven, cook onion, green pepper and parsley over very low heat about 10 minutes, add garlic and cook about 3 minutes more. Add tomatoes, tomato sauce, wine, oregano, basil, pepper and bay leaves. Bring to boil, reduce heat and simmer covered 30-40 minutes. Remove bay leaves and discard. Thaw shrimp under cold water (if necessary), add fish, shrimp, clams and clam juice. Simmer covered 10-15 minutes or until fish is done. Enjoy!

 

 

 

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