Cioppino (Italian Fish Stew)
|Haddock fillets/Frozen or halibut fillets||2 Pound|
|Frozen shelled shrimp||8 Ounce, frozen|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm)|
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|Canned tomatoes/15-ounce can tomato sauce||28 Ounce|
|Water||1 1⁄2 Cup (24 tbs)|
|Snipped parsley||1⁄3 Cup (5.33 tbs)|
|Dried oregano||1⁄2 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
|Dry red wine||1 Cup (16 tbs)|
|Clams in shells/15 ounce canned minced clams||24 , drained|
|Frozen lobster tails||1 Pound|
Thaw frozen fillets and shrimp.
In Dutch oven cook green pepper, onion, and garlic in oil till tender but not brown.
Add tomatoes, tomato sauce, water, parsley, salt, oregano, basil, and pepper.
Cover; bring to boiling.
Reduce heat; simmer 20 minutes.
Add wine; continue simmering, covered, 10 minutes.
Meanwhile wash clams in shells.
Cut lobster, including shell, into serving-sized pieces.
Cut fillets into pieces, removing bones if necessary.
Add lobster to broth; simmer, covered, 5 minutes.
Add fish and shrimp; simmer 5 additional minutes.
Add clams in shells or canned clams; continue simmering, covered, till shells open, about 5 minutes, or till canned clams are heated through.
Discard any clams in shells that have not opened during cooking.
Serve in soup bowls.