Cioppino Recipe

CIOPPINO 2
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : None
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lg           Onion - chopped
    1       md           Green Pepper - chopped
      1/2   c            Sliced celery
    1                    Carrot - shredded
    3                    Cloves of Garlic - minced
    3       tb           Olive Oil
    2       lb           Canned Tomatoes
    8       oz           Can of Tomato Sauce
    1       t            Basil Leaf - crumbled
    1                    Bay Leaf
    1       t            Salt
      1/4   ts           Pepper
    1       lb           Fresh/Frozen Halibut Steak
                         -(skin removed)
   12                    Clams or Mussels in shells
      1/2   lb           Shrimp - cleaned and
                         -deveined
      1/2   lb           Scallops
      1/2   c            Dry White Wine
 
   In a heavy soup pot, saute onion, green pepper, celery, carrot, and garlic
   in olive oil until soft.
   
   Add tomatoes, tomato sauce, basil,  bay leaf, salt and pepper. Heat to
   boiling, reduce heat and simmer, uncovered for 2 hours. Remove and discard
   bay leaf.
   
   Add the halibut, shrimp, scallops and wine, simmer 10 minutes.
   
   Place clams and fish in pot and steam 5 - 10 minutes until the clams open
   and the fish is flaky.*
   
   Serve in soup bowls, sprinkled with parsley, accompanied by French or
   sourdough bread.
   
   *I have found it easier to steam the clams open separately and add them to
   the soup.
  
 
 
                    - - - - - - - - - - - - - - - - - -