Cioppino Style Stew
|Fish fillets||3⁄4 Pound, frozen|
|Green pepper||1 Medium, cut into 1/2-inch pieces|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Tomatoes||16 Ounce, cut up|
|Tomato sauce||8 Ounce (1 Can)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Dried basil||1⁄2 Teaspoon, crushed|
|Minced clams||6 1⁄2 Ounce, drained (1 Can)|
|Dry red wine||1⁄2 Cup (8 tbs)|
Thaw fish, if frozen.
Cut into 1-inch pieces; set aside.
In a saucepan combine green pepper, onion, water, and garlic.
Cover and cook till vegetables are tender.
Stir in undrained tomatoes, tomato sauce, parsley, oregano, basil, and pepper.
Bring to boiling; reduce heat.
Cover and simmer for 20 minutes.
Bring just to boiling; reduce heat.
Cover and simmer for 5 to 7 minutes or till fish flakes easily with a fork.
Stir in clams and wine, then heat through.