Italian cioppino

7 Servings

Ingredients

Quantity Ingredient
1½ pounds Cod
1 cup Onions; Chopped
2 Cloves Garlic; Minced
2 teaspoons Vegetable Oil; * See Note
8 ounces Tomato Sauce
28 ounces Low Sodium Tomato; Canned, Chopped, Undrained
½ cup Dry White Wine; Or Water
1 teaspoon Dried Basil
1 teaspoon Thyme
1 teaspoon Marjoram
1 teaspoon Oregano
1 teaspoon Sugar
1 Bay Leaf
¼ teaspoon Pepper
4 Whole Cloves; Optional
1 tablespoon Parsley; Minced

Directions

Recipe By : Seafood, Janis Harsila, R.D. & Evie Hansen Cut fish into ½" cubes and set aside. Saute onion and garlic in oil until tender. Add tomato sauce, tomatoes, liquid and all seasonings except parsley. Let simmer 20 - 30 min, stirring occasionally. Add fish and cook until done, about 10 min. Add parsley. This soup is a complete meal when served with a green salad and French bread.

Makes: Seven 1 C servings.

You can make the base the day before and add any favorite seafood when you want to serve the dish.

Substitutions: Chopped squid, minced clams, scallops.

This is wonderful...and very quick and easy to prepare.

Posted to CHILE-HEADS DIGEST by supervisor@... (Senor Chile Monger) on Mar 20, 1998

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