Cioppino ala miron
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Cioppino ala miron
Last updated 6/12/2012 1:16:38 AM. Recipe ID 46596. Report a problem with this recipe.
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      Title: Cioppino ala miron
 Categories: Italian
      Yield: 6 Servings
      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 --
  1 1/2 lb Assorted fish fillets - --
           Sea bass, rock cod,
  1 1/2 lb Crabs; cooked -- cracked
  1 1/2 lb Shrimp -- shelled and
     24    Clams
  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.
  Note: Remove some sauce before adding clams and serve over cooked
  linguine as a side dish. Chuck in Pok Sunday 02:57 pm 12/19 C.OZBURN
  on GEnie Posted on PRODIGY December 1993, formatted by Elaine Radis,
  BGMB90B on P*; E.RADIS on GEnie

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Recipe ID 46596 (Apr 03, 2005)

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