Recipe - Cioppino (Northwest)

1 One half pound Fish filets (like ling cod
or other firm fish)
1 cup Shrimp
1 Dozen clams (small)
1 cup Chopped onion
4 Minced garlic cloves, or
more
One fourth cup Vegetable oil
1 cn (8 ounce) tomato sauce
1 cn (28 ounce) stewed tomatoes
undrained
One half cup White wine
2 Crabs
2 Cubes chicken bullion
1 teaspoon Dried sweet basil
1 teaspoon Dried thyme
1 teaspoon Dries marjoram
Sometimes I use 3 teaspoon
of Italian seasoning
1 teaspoon Dried oregano
1 Bay leaf
One fourth teaspoon Pepper
1 teaspoon Dried parsley flakes

Cut fish into One half in chunks. Set aside. Saute the onion and garlic in oil
until onion is soft but not brown. Add tomato sauce, tomatoes, squid and
all seasonings except parsley. Let simmer 20 to 30 minutes until this as
desired (I simmer for about 4 hours)Stir occasionally. Add fish chunks and
cook until just done about 10 minutes. Add scrubbed clams in shell and
cooked crab and shrimp in shell. Cook until clams open. Just before serving
add parsley.
If shrimp is peeled and cooked add just before serving.
From the kitchen of D. Hart

From Sunset Magazine many years ago
Called San Francisco Cioppino Posted to TNT Prodigy's Recipe Exchange
Newsletter by Dorothy Hart whhart@dcn.davis.ca.us on Jul 7, 1997