Recipe Archives->Shellfish->Cioppino 01

Cioppino

1 lb skinless sole fillets 
1/2 large green pepper
2 tbl finely chopped onion
4 cloves garlic, minced 
1 16oz can tomatoes, undrained
1 8oz can tomato sauce
1/2 cup dry white or red wine 
3 tbl snipped fresh parsely, or 1 tbl dried parsely flakes
1/4 tsp dried oregano crushed
1/4 tsp dried basil, crushed
12oz shelled shrimp
1 6.5oz can minced clams, undrained

Cut fillets into 1-inch pieces; set aside. Cut green pepper into
1/2 inch squares. In 3-quart saucepan cook green pepper, onion,
and garlic in oil till onion is tender but not brown. Cut up
tomatoes; add to onion mixture.  Stir in tomato sauce, wine, parsely
oregano, basil, 1/2 tsp salt, and a dash pepper. Bring to boil;
reduce heat. Simmer, covered, 20 minutes.  Add fish pieces, shrimp,
anc clams to tomato mixture. Bring just to boil; reduce heat.
simmer, covered 5 to 7 minutes or till fish flakes and shrimp are
pink. 

Printable version: cioppino01.txt.