| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Meats |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Fish filets (like ling cod or other firm fish) |
| 1 |
c |
Shrimp |
| 1 |
|
Dozen clams (small) |
| 1 |
c |
Chopped onion |
| 4 |
|
Minced garlic cloves, or more |
| 1/4 |
c |
Vegetable oil |
| 1 |
cn |
(8 ounce) tomato sauce |
| 1 |
cn |
(28 ounce) stewed tomatoes undrained |
| 1/2 |
c |
White wine |
| 2 |
|
Crabs |
| 2 |
|
Cubes chicken bullion |
| 1 |
ts |
Dried sweet basil |
| 1 |
ts |
Dried thyme |
| 1 |
ts |
Dries marjoram |
|
|
Sometimes I use 3 teaspoon of Italian seasoning |
| 1 |
ts |
Dried oregano |
| 1 |
|
Bay leaf |
| 1/4 |
ts |
Pepper |
| 1 |
ts |
Dried parsley flakes |
INSTRUCTIONS
Cut fish into 1/2 in chunks. Set aside. Saute the onion and garlic in oil
until onion is soft but not brown. Add tomato sauce, tomatoes, squid and
all seasonings except parsley. Let simmer 20 to 30 minutes until this as
desired (I simmer for about 4 hours)Stir occasionally. Add fish chunks and
cook until just done - about 10 minutes. Add scrubbed clams in shell and
cooked crab and shrimp in shell. Cook until clams open. Just before serving
add parsley.
If shrimp is peeled and cooked add just before serving.
>From the kitchen of D. Hart
>From Sunset Magazine many years ago
Called San Francisco Cioppino Posted to TNT - Prodigy's Recipe Exchange
Newsletter by Dorothy Hart <whhart@dcn.davis.ca.us> on Jul 7, 1997
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