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  Recipe Home » Soups » Cioppino Ala Miron
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  Cioppino Ala Miron
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 293
Ingredients:
1/4 tsp Freshly ground pepper
1/2 cup Olive oil
1/2 tsp Paprika
30 ml Garlic, to taste - minced
1/2 tsp Sweet basil leaves
1 1/2 cup Onion, chopped
1/4 cup Parsley, chopped
1 1/2 lb Assorted fish fillets -
2 tbsp Celery, chopped
Bass, rock cod, red
1 tbsp Green pepper, chopped
Etc
1 can No.2 1/2 can tomatoes
1 1/2 lb Crabs, cooked; cracked
8 oz Can tomato sauce
1 1/2 lb Shrimp, shelled and deveined
1 cup Dry red wine, or sherry
24 Clams
1 tsp Salt
Instructions:
Saute garlic, onions, parsley, celery and green pepper in hot oil
using a large heavy kettle or Dutch oven; add tomatoes, tomato
sauce, wine and seasonings; simmer one hour; prepare seafood while
sauce cooks; cut fish into pieces, clean the cracked crab, scrub the
clams; after sauce is cooked, add the fish and crabs; cook over low
heat until fish is almost done, about 20 minutes; add the shrimp and
cook 3 minutes; add the clams; as soon as the clams open, ladle into
warm soup bowls. Serve with warm French bread to dip up the sauce.
Yield: 6 servings.

Note: Remove some sauce before adding clams and serve over cooked
linguine as a side dish. Chuck in Pok Sunday 02:57 pm 12/19 C.OZBURN
on GEnie Posted on PRODIGY December 1993, formatted by Elaine Radis,
BGMB90B on P*; E.RADIS on GEnie
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