Cook It: Cioppino

photos by J. Hobson Photography 

Cioppino

1 large can of tomato sauce (15 oz or more)

1 large can or red wine (use tomato can to measure)

1 large can of tomato puree (28 oz)

1/2 cup olive oil 

2 large onions 

3 whole cloves garlic 

1/2 cup parsley 

2 teaspoons oregano 

1 teaspoon basil 

2 bay leaves 

1 bunch green onions 

1 tablespoons salt 

1/2 teaspoon pepper 

5 pounds assorted fish & shellfish

Directions:

Simmer all ingredients for one hour. Add about five pounds of assorted  fish & shellfish. We used king crab legs, scallops, Manila clams and jumbo prawns. Simmer 20 minuted longer. Serve with a crusty baguette or warm bread.  I served the baguette wrapped in white butcher paper tied with a brown grosgrain ribbon in a basket filled with fresh parsley.

-thank to you Leo Ghelardi for sharing this family recipe