Cioppino

Name: Cioppino
Ingredients: 1 large chopped onion; 1/2 c. sliced celery; 3 minced garlic cloves; 1 can peeled tomato (3 lb. 3 oz. size); 1 tsp. basil; 1/4 tsp. pepper; 1 doz. clams or mussels; 1 lb. whitefish fillets; 1/2 lb. cleaned shrimp; 1 chopped green pepper (medium size); 2 Tbsp. olive oil; 1 (8 oz.) can tomato sauce; 1 tsp. salt; 1 bay leaf; 1 1/2 c. white wine; 1/2 lb. scallops; parsley (garnish); cooked hot pasta (for 8 people)

18 ingredients

6 steps

Ingredients

1 large chopped onion
1/2 c. sliced celery
3 minced garlic cloves
1 can peeled tomato (3 lb. 3 oz. size)
1 tsp. basil
1/4 tsp. pepper
1 doz. clams or mussels
1 lb. whitefish fillets
1/2 lb. cleaned shrimp
1 chopped green pepper (medium size)
2 Tbsp. olive oil
1 (8 oz.) can tomato sauce
1 tsp. salt
1 bay leaf
1 1/2 c. white wine
1/2 lb. scallops
parsley (garnish)
cooked hot pasta (for 8 people)

Directions

1

Cut fish into serving pieces. Scrub and soak mussels/clams in water and corn meal for about 1 hour.
2

Combine oil, onion, pepper, celery and garlic in 4-quart casserole.
3

Cook, uncovered, on high 5 minutes until soft.
4

Mash and add tomato, basil, bay leaf, salt and pepper. Cook, covered, for 15 minutes. Add fish, shrimp and scallops.
5

Cook, covered, for 10 minutes.
6

Layer clams/mussels on top and cook, covered, for 10 minutes. Serve over hot pasta, garnished with parsley sprigs.