Side Pannel
Cioppino Ala Miron
Ingredients List
- 7 CHUCK OZBURN
- 1/2 c Olive oil
- 30 ml Garlic -- to taste - minced
- 1 1/2 c Onion -- chopped
- 1/4 c Parsley -- chopped
- 2 tb Celery -- chopped
- 1 tb Green pepper -- chopped
- 1 cn No.2 1/2 can tomatoes
- 8 oz Can tomato sauce
- 1 c Dry red wine -- or sherry
- 1 ts Salt
- 1/4 ts Freshly ground pepper
- 1/2 ts Paprika
- 1/2 ts Sweet basil leaves --
- Chopped
- 1 1/2 lb Assorted fish fillets - --
- Sea bass, rock cod,
- Etc
- 1 1/2 lb Crabs; cooked -- cracked
- 1 1/2 lb Shrimp -- shelled and
- Deveined
- 24 Clams
Directions
Saute garlic, onions, parsley, celery and green pepper in hot oil using a
large heavy kettle or Dutch oven; add tomatoes, tomato sauce, wine and
seasonings; simmer one hour; prepare seafood while sauce cooks; cut fish
into pieces, clean the cracked crab, scrub the clams; after sauce is
cooked, add the fish and crabs; cook over low heat until fish is almost
done, about 20 minutes; add the shrimp and cook 3 minutes; add the clams;
as soon as the clams open, ladle into warm soup bowls. Serve with warm
French bread to dip up the sauce. Yield: 6 servings.
large heavy kettle or Dutch oven; add tomatoes, tomato sauce, wine and
seasonings; simmer one hour; prepare seafood while sauce cooks; cut fish
into pieces, clean the cracked crab, scrub the clams; after sauce is
cooked, add the fish and crabs; cook over low heat until fish is almost
done, about 20 minutes; add the shrimp and cook 3 minutes; add the clams;
as soon as the clams open, ladle into warm soup bowls. Serve with warm
French bread to dip up the sauce. Yield: 6 servings.
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