What to do when the fish dies and you can't release it.
California Cioppino
by Randy Molitor, on the RecipeZaar.com
California Cioppino
by Randy Molitor, on the RecipeZaar.com
1 med. onion, chopped
3 cloves garlic, minced
1/2 c. parsley, chopped
1/4 c. olive oil
28 oz. canned tomatoes
15 oz. tomato sauce
1 c. red wine
1 c. water
2 tblsps. red wine vinegar
2 bay leaves
1 1/2 tsps. mixed Italian herbs
12 small fresh clams
12 fresh mussels
1 1/2 lbs. halibut filets, cut into 2" pieces
1 lb. prawns, shelled and deveined
1 lb. crab, cleaned and cracked
1. Saute onion and garlice over moderate heat until soft but not browned.
2. Add parsley, tomatoes, tomato sauce, wine, water, vinegar and herbs.
3. Bring to a boil.
4. Reduce heat and simmer 40 minutes.
5. (Basic sauce can be made ahead, cooled, covered and refrigerated. Heat sauce before adding to seafood.) While sauce is simmering, rinse all fish and seafood thoroughly in cold water.
6. Scrub clams thoroughly.
7. Layer all seafood in large kettle, placing clams and mussels on top.
8. Pour hot sauce over all.
9. Cover tightly.
10. Cook over low heat about 20 minutes, or until clams and mussels open and prawns turn pink.
11. To serve, ladle hot sauce and some seafood into soup plates or large soup bowls.
12. Serve with lots of French bread.
13. Enjoy!!!