Cioppino

Cioppino is a fish stew originating from Portuguese and Italian fishermen in San Francisco, California. This recipe not only uses fish but a combination of clams, lobster, and shrimp. For those of you who like adventure in the kitchen! This one is for you.

¼ cup olive oil
2 cloves minced garlic
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 pound sliced mushrooms
29-ounce can whole tomatoes,
with juice
4-ounce can tomato paste
8-ounce can clam juice
1 cup chicken broth
3 tablespoons lemon juice
1 teaspoon oregano
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 pound halibut, cut into
1-inch chunks
1/2 pound filet of sole, cut
into 1-inch chunks
1/2 pound shrimp, tails and
shells removed
1/2 pound lobster tail, cut
into 1-inch chunks
1 jar clams, drained
Dozen clams (in shell)

Preparation time: 15 minutes

Cooking time: 45 minutes

Makes 6-8 servings.

Heat olive oil in Dutch oven. Add garlic, onion and peppers. Saute on low 5 minutes.

Add mushrooms, tomatoes, tomato paste, clam juice, chicken broth, lemon juice, oregano, salt, sugar and pepper. Bring to a boil; turn heat down immediately; simmer 20 minutes, stirring occasionally.

Add the seafood. Simmer 20 minutes, stirring occasionally. The clams should open in their shells and look lovely in the individual bowls. (Discard whatever clams do not open.) Serve with toasted bread, which is wonderful dunked in the broth, and a salad.