Recipe - San Pedro Cioppino

One fourth cup Olive oil
1 md Onion; chopped
1 Garlic clove; minced
1 pound Canned whole tomatoes
1 tablespoon Julienned basil leaves
Salt, pepper
1 cup Dry white wine
1 pound Fish fillets
cut into large chunks
One half pound Shrimp, shelled & deveined
French bread (optional)

Heat oil in large saucepan or Dutch oven. Add onion and garlic and cook
until onion is tender. Add tomatoes and their juice, basil, 4 cups water
and salt and pepper to taste. Bring to boil over high heat. Reduce heat,
cover and simmer 30 minutes, stirring occasionally. Add wine, fish fillets
and more water, if necessary. Return to boil. Reduce heat, cover and simmer
5 minutes, stirring occasionally. Add shrimp. Cover and simmer 5 minutes,
or until shrimp turn pink. Serve in large bowls with French bread, if
desired.

Makes 4 to 6 servings

(C) 1992 The Los Angeles Times Submitted By KAREN MINTZIAS KM@SALATA.COM
On 01 MAR 95 185949 ~0800

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini