Cioppino And Garlic Bread
|Fish||1 1⁄2 Pound|
|Raw shrimps||1⁄2 Pound|
|Dungeness crab||1 Large|
|Olive oil||1⁄2 Cup (8 tbs)|
|Minced garlic||1 Teaspoon|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green onions||1 Cup (16 tbs)|
|Minced green pepper||1⁄2 Cup (8 tbs)|
|Tomato sauce||8 Ounce (1 Can)|
|Canned tomatoes||29 Ounce (1 Can / 3 1/2 Cups)|
|Red table wine||2 Cup (32 tbs)|
|Coarsely ground pepper||1⁄4 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
|Dried basil||1⁄4 Teaspoon|
|Garlic bread||1 (Hot)|
This fish should be a firm-fleshed one, like sea bass, rockfish, or even shark.
Have it cut into good-size pieces.
Have shrimps shelled and cleaned, the crab cleaned and cracked, the clams scrubbed.
If there are no clams, use mussels, cockles, or oysters.
To make the sauce, heat olive oil, next 11 ingredients, and 1/2 cup parsley together; then simmer for 5 minutes.
Now arrange the fish, shrimps, and crabs in layers in a 3-quart kettle or casserole.
Pour on the sauce, cover, and simmer over low heat or bake in preheated slow oven (300°F.) for 30 minutes, or until the fish is done.
Add the clams and as soon as they open up, sprinkle with more chopped parsley and serve with lots of hot garlic bread.
Bibs are almost a necessity when eating Cioppino.
Makes 6 to 8 servings.