Recipe - Northwest Cioppino

1 pound Firm white fish
One half pound Soft fish
One half pound Shrimp, peeled
1 Or more clams or
oysters per person
other fish as desired
1 (28 oz.)can Italian tomatoes
1 (8 oz.)can tomato sauce
or 2 (16 oz.)cans whole
peeled tomatoes
1 cup Water & 2 tsps chicken
bouillon
or 1 cup chicken broth &
1 tsp salt
2 cup Onion rings
2 Cloves garlic, minced
2 tablespoon Olive oil or other oil
One fourth cup Parsley, chopped
1 teaspoon Basil
One half teaspoon Oregano
One half teaspoon Pepper

Thaw fish if frozen and cut into small serving pieces. Cook onion and
garlic in oil until onion is tender but not brown. Add tomatoes, tomato
sauce, water, parsley, bouillon, basil, oregano, and pepper. Cover. Simmer
gently for about 30 minutes. Add fish chunks; cover and simmer 10 minutes
per inch of thickness. Add clams or oysters and shrimp; cover and simmer 5
minutes longer or until fish flakes easily when tested with a fork.

Note: Any combination of fish and shell fish may be used in this recipe.
Posted to MMRecipes Digest V3 #264

Date: Fri, 27 Sep 1996 06:39:20 0700 (PDT)

From: Corky Courtright corky@discover.net