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1 lb skinless sole fillets (I use just about any white fish)
1/2 large green pepper
2 tbl finely chopped onion
1 clove garlic minced (I use 4 or so, but I like garlic...)
1 16oz can tomatoes, undrained
1 8oz can tomato sauce
1/2 cup dry white or red wine (use drinking wine, not that nasty cooking stuff)
3 tbl snipped fresh parsely, or 1 tbl dried parsely flakes
1/4 tsp dried oregano crushed
1/4 tsp dried basil, crushed
12oz shelled shrimp
1 6.5oz can minced clams, undrained

Cut fillets into 1-inch pieces; set aside. Cut green pepper into 1/2 inch
squares. In 3-quart saucepan cook green pepper, onion, and garlic in oil
till onion is tender but not brown. Cut up tomatoes; add to onion mixture.
Stir in tomato sauce, wine, parsely oregano, basil, 1/2 tsp salt, and a dash
pepper. Bring to boil; reduce heat. Simmer, covered, 20 minutes.
Add fish pieces, shrimp, anc clams to tomato mixture. Bring just to boil;
reduce heat. simmer, covered 5 to 7 minutes or till fish flakes and shrimp
are pink. Yummy!


CIOPPINO (makes 4-6 servings)

1/4 cup olive oil
1 small onion, chopped
1 cl garlic, chopped or pressed
1 carrot, chopped
1 bell pepper, chopped (whichever color you enjoy)
1 leek, chopped (bottom half only)
1 stalk celery, chopped
1 tbs chopped fennel
1 28-oz can crushed tomatoes
2 cups water
1 tsp salt
1/2 tsp pepper
1 tsp minced fresh basil
1/2 tsp minced fresh oregano
1/4 tsp minced fresh thyme
4 bay leaves
dash cayenne pepper

In a large soup pot, saute' onion in the oil, only until translucent.
Add garlic, carrot, bell pepper, leek, celery, fennel, and saute' 5 more min.
Stir in remaining ingredients, partially cover, simmer over low heat for 2 hrs.
stirring occasionally. Remove bay leaves.

Seafood: (This is a rough guide. Use similar quantities of whatever kind of
fish/shellfish you like or can get. However, DO NOT use oysters.
Their taste, wonderful as it is, clashes terribly with other seafood.)

1 lb firm white fish, cut into 1"-2" pieces
8 large shrimp, shelled
8 large scallops
1/2 lb squid, cleaned and cut up (keep tentacles whole)
1/4 cup olive oil
1 cl garlic, chopped or pressed
8 oz crabmeat (use fake only if you can't get real)
3/4 cup dry white wine
8-10 small clams or mussels, scrubbed clean (4-5 of each is ideal)
chopped parsley for garnish

In a large skillet, saute' garlic, fish, shrimp, scallops, and squid only until
barely cooked through (2-4 min?). Transfer all into the sauce pot. Steam open
the clams/mussels using the wine. Transfer to the sauce as each one opens.
Stir in the crabmeat, and cook 2-3 more min. With large ladle, serve in large
soup plates. Garnish with parsley.

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