Cioppino Ala Miron

6 Servings

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Cioppino Ala Miron Ingredients

7 CHUCK OZBURN	1/4 ts Freshly ground pepper
1/2 c Olive oil	1/2 ts Paprika
30 ml Garlic -- to taste - minced	1/2 ts Sweet basil leaves --
1 1/2 c Onion -- chopped	Chopped
1/4 c Parsley -- chopped	1 1/2 lb Assorted fish fillets - --
2 tb Celery -- chopped	Sea bass, rock cod,
1 tb Green pepper -- chopped	Etc
1 cn 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
1 c Dry red wine -- or sherry	Deveined
1 ts Salt	24 Clams

Instructions for Cioppino Ala Miron

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 Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: ShrimpCuisine: Uncategorized