Tuesday, June 22, 2010

Cook It: Cioppino

photos by J. Hobson Photography 

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

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 

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