Cioppino

Name: Cioppino
Ingredients: 1 lb. firm white fleshed fish; 1 chopped onion; garlic; 8 oz. can tomato sauce; 28 oz. tomatoes, chopped; 3/4 c. white wine; 1/2 tsp. each: thyme, marjoram, oregano; sprinkle of powdered bay leaves; sprinkle of white pepper; 1 Tbsp. chopped parsley; 1 whitefish fillet (4 oz.); 1/8 tsp. thyme; 2 spears broccoli; 1 Tbsp. butter or margarine; 1 Tbsp. white wine

15 ingredients

4 steps

Ingredients

1 lb. firm white fleshed fish
1 chopped onion
garlic
8 oz. can tomato sauce
28 oz. tomatoes, chopped
3/4 c. white wine
1/2 tsp. each: thyme, marjoram, oregano
sprinkle of powdered bay leaves
sprinkle of white pepper
1 Tbsp. chopped parsley
1 whitefish fillet (4 oz.)
1/8 tsp. thyme
2 spears broccoli
1 Tbsp. butter or margarine
1 Tbsp. white wine

Directions

1

For each serving fold a 12 x 16-inch sheet of aluminum foil lengthwise in half. Rum some of the butter on half of the foil. Top with a fish fillet and sprinkle fish with thyme.
2

Add broccoli spears, remaining butter and the wine.
3

Fold foil to cover ingredients. Seal edges tightly.
4

Place on baking sheet and bake at 425° about 15 minutes or until fish flakes easily with a fork.