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Hot Cioppino

Global.Potpourri's picture
Ingredients
  Minced onion 1⁄4 Cup (4 tbs) (1/2 Medium Onion)
  Garlic 3 Clove (15 gm), minced
  Snipped parsley 1 Tablespoon
  Olive oil 1⁄4 Cup (4 tbs)
  Canned tomatoes 29 Ounce (One No.2 1/2 Can, 3 1/2 Cups)
  Seasoned tomato sauce 16 Ounce (2 Cups, Two 8 Ounce Cans)
  Water 1 1⁄2 Cup (24 tbs)
  Salt 1 Teaspoon
  Pepper 1 Dash
  Crushed oregano 1⁄2 Teaspoon
  Marjoram 1⁄2 Teaspoon
  Cooking sherry 1⁄2 Cup (8 tbs)
  Rock lobster tails 2 3⁄4 Pound, uncooked (Shell And All)
  White fish 1 1⁄2 Pound, cut up (Sole, Haddock, Halibut And Cod)
  Raw cleaned shrimp 2⁄3 Pound (1 Pound In Shell)
  Clams in shell/Two 10 1/2 ounce cans clams 2 Dozen
Directions

In Dutch oven, cook onion, garlic, and parsley in hot oil, till onion is tender but not brown.
Add tomatoes, tomato sauce, water, and seasonings.
Bring to boiling; reduce heat and simmer uncovered 1/2 hour, adding sherry the last 10 minutes.
(This sauce may be made the day before.) Add fish and sea food to hot sauce, adding clams last; cover tightly, bring to boil and cook over very low heat for 15 minutes.
(Clam shells will pop open during cooking.) Serve in large hot soup bowls—be sure each person has a sample of every kind of fish and sea food.
Pass Italian bread, crisp green salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
50 Minutes
Ready In: 
55 Minutes

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