Cioppino (Fish Stew)

1/2 Cup Olive Oil
2-3 garlic cloves, minced
1 1/2 Cups onions, chopped
1/4 Cup parsley, chopped
2 TBSP Celery, chopped
2 TBSP green bell pepper, chopped
1 Large can diced tomatoes
1 8oz can tomato sauce
1 Cup dry red wine or sherry
1 TSP salt
1/4 TSP white pepper
1/2 TSP paprika
1/2 TSP dried basil

1 1/2 LBS shrimp, shelled and cleaned
1 1/2 LBS assorted fish fillets (snapper, bass or halibut)
2 cooked cracked crabs, cleaned
2 dozen clams and/or mussels, cleaned

In a dutch oven or large kettle saute garlic, onions, parsley, celery and green pepper in olive oil. Add tomatoes, tomato sauce, wine and seasonings. Simmer one hour. Prepare seafood while sauce cooks. Cut fish into bite size pieces, clean and crack the crab and scrub the clams/mussels. After sauce is cooked, add the sea food ( except clams/mussels) to the kettle. Cook over low heat until the fish is done (no more than 25 minutes). Add clams/mussels. As soon as the clams/mussels open, serve stew in bowls. Makes 6 servings.

Feel free to add or substitute any shellfish you enjoy. This dish tends to be messy so lots of napkins on hand are helpful. We serve wtih a crusty french bread and salad.


Sue said...

I cried a little reading this.

I'm so happy you're back.


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