Cioppino Recipe
Ingredients
| 2 1-pound cans plum tomatoes | ||
| Onion | 1 Small, chopped | |
| Green pepper | 1 , chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Tomato sauce | 1 8 Ounce | |
| Garlic | 2 Clove (5gm), minced | |
| Salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Oregano | 1/2 Teaspoon, crushed | |
| Basil | 1/4 Teaspoon, crushed | |
| 1 10 to 12-ounce can whole clams, drained, reserve liquid | ||
| 1 pound flounder or cod, cut into large pieces | ||
| 1 pound red snapper, cut into large pieces | ||
| 1/2 pound shrimp, shelled and deveined | ||
Directions
In a stockpot, combine tomatoes, onion, green pepper, parsley, tomato sauce, garlic, salt, pepper, oregano, basil and clam liquid; bring to a boil.
Reduce heat, cover and simmer for 30 minutes.
Add clams and fish; return to boiling.
Reduce heat, cover and simmer for 30 minutes.
Add shrimp the last 10 minutes of cooking time.
Makes 8 servings.
Reduce heat, cover and simmer for 30 minutes.
Add clams and fish; return to boiling.
Reduce heat, cover and simmer for 30 minutes.
Add shrimp the last 10 minutes of cooking time.
Makes 8 servings.
Chef
