Recipe - Italian Cioppino

1 One half pound Cod
1 cup Onions; Chopped
2 Cloves Garlic; Minced
2 teaspoon Vegetable Oil; * See Note
8 ounce Tomato Sauce
28 ounce Low Sodium Tomato; Canned,
Chopped, Undrained
One half cup Dry White Wine; Or Water
1 teaspoon Dried Basil
1 teaspoon Thyme
1 teaspoon Marjoram
1 teaspoon Oregano
1 teaspoon Sugar
1 Bay Leaf
One fourth teaspoon Pepper
4 Whole Cloves; Optional
1 tablespoon Parsley; Minced

Recipe By : Seafood, Janis Harsila, R.D. & Evie Hansen

Cut fish into 1/2" cubes and set aside. Saute onion and garlic in oil until
tender. Add tomato sauce, tomatoes, liquid and all seasonings except
parsley. Let simmer 20 30 min, stirring occasionally. Add fish and cook
until done, about 10 min. Add parsley. This soup is a complete meal when
served with a green salad and French bread.

Makes: Seven 1 C servings.

You can make the base the day before and add any favorite seafood when you
want to serve the dish.

Substitutions: Chopped squid, minced clams, scallops.

This is wonderful...and very quick and easy to prepare.
Posted to CHILEHEADS DIGEST by supervisor@scudder.sbceo.k12.ca.us (Senor
Chile Monger) on Mar 20, 1998