Recipe Name Cioppino Submitted by sydmarie Recipe Description This wonderful American fish stew hails from California, originally made by Italian-American (and some say Portuguese) fisherman along San Francisco's coast. In any case, Cioppino means 'fish stew' in Genoese dialect. As with most fishermen stews, the ingredients aren't cast in stone--but rather a result of the day's cast. It's hard to beat James Beard's version in his New Fish Cookery, though you can certainly cut back on--or substitute for--the extravagance of seafood he recommends and still have a feast. Serve hot as a meal to 6-8, heavy on the red wine and garlic bread. Quantity 1 Quantity Unit 8 Quarts Prep Time (minutes) 30 Cook Time (minutes) 50 Ready In (minutes) 80

Ingredients Amount Measure Ingredient 1/4 cup olive oil 1 large Onions 2 cloves garlic minced 1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) green pepper, finely chopped 1/3 cup parsley, chopped 2 can (6 oz) tomato paste 1 can Tomatoes, red, ripe, canned (8 oz) 1 glass (3.5 fl oz) red wine 1 teaspoon, crumbled bay leaf 1 teaspoon basil 1/2 teaspoon oregano 12 medium clam 18 large shrimp - 1lb. 16 ounces snapper Steps Sequence Step 1 In a 6 to 8 quart pan, combine oil, onion, garlic, bell pepper and parsley.Cook over medium heat, stirring often, until onion is soft (about 5 mins.). 2 Stir in tomato sauce, tomatoes (break up with a spoon) and their liquid, wine, bay leaf, basil and oregano. 3 Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. 4 Add clams, shrimp and Fish. Cover and simmer until clams pop open and shrimp are opaque when cut (about 20 more minutes).