Recipe - Cioppino Ala Miron

7 CHUCK OZBURN
One half cup Olive oil
30 ml Garlic to taste minced
1 One half cup Onion chopped
One fourth cup Parsley chopped
2 tablespoon Celery chopped
1 tablespoon Green pepper chopped
1 cn No.2 One half can tomatoes
8 ounce Can tomato sauce
1 cup Dry red wine or sherry
1 teaspoon Salt
One fourth teaspoon Freshly ground pepper
One half teaspoon Paprika
One half teaspoon Sweet basil leaves
Chopped
1 One half pound Assorted fish fillets
Sea bass, rock cod,
Etc
1 One half pound Crabs; cooked cracked
1 One half pound Shrimp shelled and
Deveined
24 Clams

Saute garlic, onions, parsley, celery and green pepper in hot oil using a
large heavy kettle or Dutch oven; add tomatoes, tomato sauce, wine and
seasonings; simmer one hour; prepare seafood while sauce cooks; cut fish
into pieces, clean the cracked crab, scrub the clams; after sauce is
cooked, add the fish and crabs; cook over low heat until fish is almost
done, about 20 minutes; add the shrimp and cook 3 minutes; add the clams;
as soon as the clams open, ladle into warm soup bowls. Serve with warm
French bread to dip up the sauce. Yield: 6 servings.

Note: Remove some sauce before adding clams and serve over cooked linguine
as a side dish. Chuck in Pok Sunday 02:57 pm 12/19 C.OZBURN on GEnie Posted
on PRODIGY December 1993, formatted by Elaine Radis, BGMB90B on P*; E.RADIS
on GEnie

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip