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Cioppino a la Miron

1/4 ts Freshly ground pepper
1/2 c Olive oil
1/2 ts Paprika
30 ml Garlic; to taste - minced
1/2 ts Sweet basil leaves
1 1/2 c Onion; chopped
1/4 c Parsley; chopped
1 1/2 lb Assorted fish fillets - Bass, rock cod; red Etc
2 tb Celery; chopped
1 tb Green pepper; chopped
1 cn No.2 1/2 can tomatoes
1 1/2 lb Crabs; cooked; cracked
8 oz Can tomato sauce
1 1/2 lb Shrimp; shelled and deveined
1 c Dry red wine; or sherry
24 Clams
1 ts Salt

Saute garlic, onions, parsley, celery and green pepper in hot oil using a large heavy kettle or Dutch oven; add tomatoes, tomato sauce, wine and seasonings; simmer one hour; prepare seafood while sauce cooks; cut fish into pieces, clean the cracked crab, scrub the clams; after sauce is cooked, add the fish and crabs; cook over low heat until fish is almost done, about 20 minutes; add the shrimp and cook 3 minutes; add the clams; as soon as the clams open, ladle into warm soup bowls. Serve with warm French bread to dip up the sauce. Yield: 6 servings.

Note: Remove some sauce before adding clams and serve over cooked linguine as a side dish.

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