Italian Cioppino

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1/2 c Dry White Wine; Or Water
1 ts Thyme
1 ts Marjoram
1/4 ts Pepper
8 oz Tomato sauce
4 Whole Cloves; Optional
1 ts Dried basil
1 ts Oregano
1 ts Sugar
1 c Onions; Chopped
1 28-oz can Low Sodium Tomato
1 Bay leaf
1 tb Parsley; Minced
1 1/2 lb Cod
2 Garlic; minced
2 ts Vegetable Oil; See Note *

Original recipe makes 7



Recipe By : Seafood, Janis Harsila, R.D. & Evie Hansen Cut fish into 1/2" cubes and set aside. Saute onion and garlic in oil until tender. Add tomato sauce, tomatoes, liquid and all seasonings except parsley. Let simmer 20 - 30 min, stirring occasionally. Add fish and cook until done, about 10 min. Add parsley. This soup is a complete meal when served with a green salad and French bread. Makes: Seven 1 C servings. You can make the base the day before and add any favorite seafood when you want to serve the dish. Substitutions: Chopped squid, minced clams, scallops. This is wonderful...and very quick and easy to prepare. Posted to CHILE-HEADS DIGEST by (Senor Chile Monger) on Mar 20, 1998

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