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Cioppino
4 Servings
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced or pressed
1 large green bell pepper, seeded and chopped
1/3 cup parsley, chopped
1 14 oz. can tomato sauce
1 14 oz. can tomatoes, chopped
1 1/2 cups red wine
1 bay leaf
1 teaspoon basil leaves
1 teaspoon dry oregano
clams, mussels, shrimp, crab, fish, scallops
Heat oil in 6 to 8 quart pan over medium heat. Add onion, garlic,
bell pepper and parsley; cook, stirring occasionally, until onion
is soft. Stir in tomato sauce, tomatoes and their liquid, wine
and spices. Bring to boil, reduce heat and simmer 20 minutes.
Add clams, shrimp, crab, mussels and fish. Cover and cook until
clams open and shrimp turns pink (about 10 minutes). Add scallops
if using and cook another minute or two. Turn off heat and let
sit a few minutes. Serve with lots of fresh sourdough french bread
to dip in the sauce.
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Cioppino 04