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Name: Fishermans Wharf Cioppino
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 lg Onion finely chopped; 1 28-oz can Italian plum tomatoes (1 large can), coarsely chopped; 1 ts Dried basil; 3 cloves garlic minced; 1/4 ts Coarsely ground pepper; 1 lb Rock cod fillets cut in 1-inch squares; 1 6-oz can Tomato paste; 1/4 c olive oil; 1 lb Shrimp shelled and Deveined; 12 Fresh Clams in shells, scrubbed; 1/2 c parsley Finely chopped; 2 c Dry white wine; 1/2 ts Dried Oregano; 1 Red or green bell pepper Seeded and chopped; 1 ts Salt; 3 lb Dungeness crabs (2 medium Crabs), cooked & cleaned

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INGREDIENTS

1 lg Onion ; finely chopped
1 28-oz can Italian plum tomatoes ; (1 large can), coarsely chopped
1 ts Dried basil
3 cloves garlic ; minced
1/4 ts Coarsely ground pepper
1 lb Rock cod fillets ; cut in 1-inch squares
1 6-oz can Tomato paste
1/4 c olive oil
1 lb Shrimp ; shelled and Deveined
12 Fresh Clams ; in shells, scrubbed
1/2 c parsley ; Finely chopped
2 c Dry white wine
1/2 ts Dried Oregano
1 Red or green bell pepper ; Seeded and chopped
1 ts Salt
3 lb Dungeness crabs ; (2 medium Crabs), cooked & cleaned

INSTRUCTIONS

1. In a deep, heavy, large kettle or Dutch oven, heat olive oil over medium heat. Add onion and bell pepper. Cook, stirring often, until onion is soft but not browned. Mix in garlic, parsley, basil, and oregano. Stir in tomatoes and their liquid, tomato paste, wine, salt, and pepper. 2. Bring to a boil, cover, reduce heat, and simmer for 1 hour. Uncover and boil gently, stirring occasionally, over medium-low heat until sauce is fairly thick (30 to 35 minutes). 3. Add, in order given, rock cod, crabs (cooked, cleaned, and cracked), shrimp, and clams. Cover and cook until crab meat is heated through, the shrimp are pink, and the clams are open (20 to 25 minutes). Discard any clams that do not open. Taste; add salt if needed. 4. Serve in large, shallow bowls that have been warmed. Recipe By : the California Culinary Academy From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Fishermans Wharf Cioppino

1 lg Onion finely chopped
1 28-oz can Italian plum tomatoes (1 large can), coarsely chopped
1 ts Dried basil
3 cloves garlic minced
1/4 ts Coarsely ground pepper
1 lb Rock cod fillets cut in 1-inch squares
1 6-oz can Tomato paste
1/4 c olive oil
1 lb Shrimp shelled and Deveined
12 Fresh Clams in shells, scrubbed
1/2 c parsley Finely chopped
2 c Dry white wine
1/2 ts Dried Oregano
1 Red or green bell pepper Seeded and chopped
1 ts Salt
3 lb Dungeness crabs (2 medium Crabs), cooked & cleaned

1. In a deep, heavy, large kettle or Dutch oven, heat olive oil over medium  heat. Add onion and bell pepper. Cook, stirring often, until onion is soft  but not browned. Mix in garlic, parsley, basil, and oregano. Stir in  tomatoes and their liquid, tomato paste, wine, salt, and pepper.    2. Bring to a boil, cover, reduce heat, and simmer for 1 hour. Uncover and  boil gently, stirring occasionally, over medium-low heat until sauce is  fairly thick (30 to 35 minutes).    3. Add, in order given, rock cod, crabs (cooked, cleaned, and cracked),  shrimp, and clams. Cover and cook until crab meat is heated through, the  shrimp are pink, and the clams are open (20 to 25 minutes). Discard any  clams that do not open. Taste; add salt if needed.    4. Serve in large, shallow bowls that have been warmed.    Recipe By     : the California Culinary Academy    From:                                 Date:    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (634g)
Recipe Makes: 6

Calories: 459
Calories from Fat: 63 (14%)

Amt Per Serving		% DV

	Total Fat 7g	9 %
	Saturated Fat 1.1g	5 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 1.9g
Cholesterol 287.6mg		88 %
Sodium 877.7mg		30 %
Potassium 2027.3mg		53 %
Total Carbohydrate 19.1g		6 %
	Dietary Fiber 3.9g	16 %
	Sugars, other 15.1g
Protein 74.4g		106 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 459

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