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Newsgroups: rec.food.recipes
From: jdholmes@access.digex.net (J. David Holmes)
Subject: Ciopino
Message-ID: <2q6bv0$8nl@access3.digex.net>
Organization: Express Access Online Communications, Greenbelt, MD USA
References: <2pgpfc$gnt@fido.asd.sgi.com>
Date: 3 May 1994 16:25:04 -0400
Erika - here is a favorite recipe of mine, straight from the
Chesapeake Bay.
-- Cioppino --
1 large onion, chopped
1 medium green pepper - chopped
1/2 cup celery, sliced
1 carrot, shreded
3 cloves of garlic, minced
3 tablespoons olive oil
2 1lb. cans of tomatoes
1 8oz can of tomato sauce
1 tsp basil leaf, crumbled
1 bay leaf
1 tsp. salt
1/4 tsp. pepper
1 lb fresh/frozen halibut steak (skin removed)
1 doz. clams or mussels in shells
1/2 lb. shrimp - cleaned and deveined
1/2 lb. scallops
1/2 cup 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 in pot and steam 5 - 10 minutes until the clams open
and the fish is flaky (or steam the clams in a separate and add
to the soup).
Serve in soup bowls, sprinkled with parsley, accompanied by
French or sourdough bread.
Note: I often take a heavy hand with the shrimp and scallops. Enjoy!
--Dave