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Cioppino Recipe | |
Italian Seafood | |
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Ingredients:
3 cloves garlic, minced1/4 cup onion, finely chopped 2 tablespoons parsley, chopped 1 cup olive oil 2 cups tomato sauce 1(28 oz.) can tomatoes 1/2 teaspoon dried oregano 1/2 teaspoon dried marjoram leaves Salt and pepper to taste 1/2 cup dry sherry 2 rock lobster tails with shells, uncooked, cut into serving pieces 2/3 pound raw shrimp, peeled and deveined 1 1/2 pounds whitefish(haddock, halibut or cod), cut into serving pieces 24 clams in shell, or 3(7 1/2-oz.) cans minced clams, drained
Directions:
Cook garlic, onion and parsley in hot olive oil until onion is tender. Add tomato sauce, tomatoes, oregano and marjoram. Add 1 1/2 cups water, salt and pepper. Stir. cover tightly. Bring to a boil. Reduce heat and simmer, uncovered, 20 minutes. Add sherry and simmer another 10 minutes. Stir in remaining ingredients, adding clams last. Cover. Bring to a boil. Reduce heat and simmer 15 minutes. Serve hot with French bread.Note:
If fresh clams are used, scrub and allow to stand in cold salted water(1/2 cup salt per gallon water) 15 minutes. Drain, repeat and refrigerate until ready to use.
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