Classic cioppino is prepared with a variety of fresh fish and shellfish.
Time to prepare: 20 minutes
| 1 1/2 lbs. frozen cod, perch, sole or walleye fillets
2 Tbsp. each oil and butter or margarine
1 1/2 cups sliced onions
2 cloves garlic, minced or pressed
1 can (1 lb. 12 oz.) Italian plum tomatoes
1 cup dry white wine or chicken broth
1 cup water
2 Tbsp chopped parsley
1 1/2 tsp. each dried basil leaves and salt
1/2 tsp. dried oregano leaves
1 lb. shelled, uncooked shrimp, fresh or frozen, thawed
1 can (8 oz.) minced clams, undrained
5 to 6 cups cooked white, brown or wild rice
2 Tbsp butter or margarine
| Thaw fish. Cut into 1-inch chunks. Heat oil, butter, onions and garlic
in heavy skillet. Saute about 2 min. or until onion is soft.
Add tomatoes, wine. water, parsley, basil, salt and oregano. Cover
Remove cover. Add chunked
To serve, spoon hot rice into large, shallow soup dishes. Ladle fish mixture over top. Top each serving with a little piece of butter.
|If lean fresh fish is available, use it in place of the frozen. If you can get clams in the shell, use 12 to 16 clams in place of the canned clams.|