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 --
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

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

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip