| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian | 6 | Servings | |
INGREDIENTS
| 7 | CHUCK OZBURN | |
| 1 | lg | Onion — – diced |
| 50 | ml | Garlic — – sliced |
| 1/4 | c | Olive oil |
| 16 | oz | Tomato paste |
| 80 | oz | Water |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 3 | tb | Fresh parsley — – chopped |
| 1/2 | ts | Sugar |
| 1/2 | ts | Sweet basil |
| 2 | lg | Crabs — – cracked |
| 1 | lb | Shrimp — – raw |
| 1 | lb | Fresh clams |
| 1/2 | lb | Halibut — – raw |
INSTRUCTIONS
Saute the garlic and onion with the olive oil in a large pot until soft. Add tomato paste, water, salt, pepper, parsley, sugar, and basil. Stir well and simmer 40 minutes. Add all seafood and cook for 15 minutes. Cover pot and shake several times. Serve with French bread and butter. NOTE:Use fresh crab if available; boil it in the sauce for 15 minutes before adding the rest of the seafood. NOTE:This Cioppino has been served by the Guardino family on San Francisco's Fisherman's Wharf for over a century. Chuck in Pok Sunday 02:59 pm 12/19 C.OZBURN on GEnie Posted on PRODIGY December 1993, formatted by Elaine Radis, BGMB90B on P*; E.RADIS on GEnie Recipe By : From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 14:20:55 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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