Cioppino Key West
|Chopped onion||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
|Clam broth||2 Cup (32 tbs)|
|Peeled chopped tomatoes||2 Cup (32 tbs) (Ripe Ones)|
|Carrot||1 , finely chopped|
|Chopped celery||1 Cup (16 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), chopped|
|Raw shrimp||1⁄2 Pound, shelled and deveined|
|Canned crabmeat||6 1⁄2 Ounce (1 Can)|
|Sole fillets/Haddock fillet||1 Pound|
|Melted butter||2 Tablespoon|
|Parmesan cheese||1 Tablespoon|
In a large casserole, saute onion in oil until golden.
Add clam broth, tomatoes, carrot, celery and seasonings.
Cover and simmer 1 hour, stirring occasionally.
Add shrimp and scallops and cook 10 minutes longer.
Stir in oysters and crab-meat.
Meanwhile, cut fish fillet into 6 pieces and brush with melted butter.
Broil until almost done (about 6 minutes).
Sprinkle with Parmesan cheese and broil 2 to 3 minutes longer.
Place fillets into seafood mixture and serve in bowls.