Cioppino
 
1 Cup Onion - chopped
1 Med Green Pepper - seeded and chopped
1/2 Cup Celery - sliced
1 Carrot - pared and chopped
3 Clove Garlic - minced
3 TBL Olive Oil
2 16oz can Tomato
2 8oz can Tomato Sauce
1 TSP Basil - fresh or 1/4 dry
1 Bay Leaf
1 TSP Salt
1/4 TSP Pepper
1 lb Halibut steak
1 doz Mussels or clams -  in shell
1 1/2 Cups Dry White Wine
8 oz Shrimp - cleaned
1/2 lb Scallops
2 TBL Parsley - minced fresh or 1/2 TBL dry
 
Sautee onion, green pepper, celery, carrot, and garlic in olive oil 
until soft in a kettle or Dutch oven
 
 
Stir in tomatoes, tomato sauce, basil, bay leaf, salt and pepper, 
heat to a boil, reduce heat, cover and simmer 2 hours. Remove Bay Leaf.
 
 
While sauce simmers, remove skin from halibut and cut into serving size pieces.
Use a stiff brush and scrub the mussels/clams to clean, rinse well under water.
 
 
Stir in wine, add halibut, shrimp, and scallops.  Simmer covered for 10 minutes.
 
 
Place mussels/clams in a layer on top of fish in kettle/oven and cover,
steam for 5 to 10 minutes or until most of the shells are open and fish flakes.
Toss any unopened shells.
 
 
Serve on soup plates or bowls with a sprinkle of parsley and fresh bread.
 

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