Cioppino

                                                                               

Quantities                 Ingredients

1/4 c.	Olive oil
2 Tbsp.	Minced garlic
1	Medium onion, finely chopped
1/4 c.	Parsley, finely chopped
2 stalks	Celery, finely chopped
1/2	Medium green bell pepper, finely chopped
1 28 oz. can	Peeled tomatoes, chopped
1 14.5 oz. can	Peeled tomatoes, chopped
1 c.	Tomato sauce
5 Tbsp.	Sweet paprika
2 c.	White wine
2 c.	Medium sweet sherry
2 c.	Water
3 lb.	Firm fish & shellfish (snapper/bass/grouper/halibut; crab/shrimp/clams/mussels/lobster)

Preparation Procedures:

1. Heat oil in stockpot, sauté garlic, onions, parsley, celery and green pepper until onions are translucent. 

2. Add tomatoes and liquid, tomato sauce, paprika, wine and sherry.  Cook for 15 minutes. 

3. Add water and cook at a low simmer for 1 hour.  

4. 20 minutes prior to serving, add fish and shellfish.

Cook at a low simmer.  Do not overcook. 

Yield:  8 servings 

Preparation Time:  3 hours