Nantucket Cioppino

Name: Nantucket Cioppino
Ingredients: 1 teaspoon olive oil; 1 pound carrots peeled, chopped; 3 cups onions chopped; 3 cups green bell peppers chopped; 3 tablespoons garlic chopped; 1 1/2 pounds mushrooms sliced; 2 cans italian plum (roma) tomatoes; 6 ounces tomato paste; 2 cups red wine; 3 cups beef stock; 1 each lemon sliced; 1 1/2 cups parsley leaves chopped; 1/4 cup basil shredded; 1 tablespoon oregano dried; 1 pound swordfish steaks; 3 each lobsters cut up; 24 each clams scrubbed; 1 pound mussels scrubbed, debearded; 1 1/2 pounds cod fillets cut up; 1 pound shrimp

20 ingredients

7 steps

Ingredients

1 teaspoon olive oil
1 pound carrots peeled, chopped
3 cups onions chopped
3 cups green bell peppers chopped
3 tablespoons garlic chopped
1 1/2 pounds mushrooms sliced
2 cans italian plum (roma) tomatoes
6 ounces tomato paste
2 cups red wine
3 cups beef stock
1 each lemon sliced
1 1/2 cups parsley leaves chopped
1/4 cup basil shredded
1 tablespoon oregano dried
1 pound swordfish steaks
3 each lobsters cut up
24 each clams scrubbed
1 pound mussels scrubbed, debearded
1 1/2 pounds cod fillets cut up
1 pound shrimp

Directions

1

In a very large kettle, heat the oil over medium heat.
2

Add the carrot, onion, pepper, garlic and cook, stirring occasionally, for 10 minutes.
3

Add the mushrooms, tomatowith juices, tomato paste, wine, broth, lemon slices, 1 cup of the parsley, basil, oregano, and salt and pepper to taste.
4

Bring to a boil, reduce heat and simmer for 20 to 25 minutes.
5

Add the swordfish and lobster and simmer, covered, for 15 minutes.
6

Add the clams, mussels, cod, and shrimp and simmer, covered, for 10 more minutes, or until the clams and mussels have opened and the fish is cooked.
7

Serve the cioppino in large bowls, sprinkle with the remaining parsley.