Cioppino (or Zuppa da Pesca)

• 1 pound bass, cut in serving slices
• 2 cooked lobsters, cut in pieces (shell and all)
• 1 cooked crab (cut in pieces like the lobster)
• 1 package frozen cleaned shrimp
• 12 scrubbed Little Neck clams or mussels
• ½ cup chopped mushrooms
• ½ cup olive oil
• 1 large chopped onion
• 2 minced cloves of garlic
• 2 T minced parsley
• 1 large chopped green pepper (seeds removed)
• 1 bay leaf
• 2 cloves
• 1 large tin drained tomatoes
• 1 cup red wine
• 1 cup hot water
• 1 tsp salt
• 1 dash Cayenne pepper

Sauté: onions, garlic, parsley, green pepper and seasonings in warm olive oil for 5 minutes. Add mushrooms, tomatoes, bass and shrimp, water and wine. Cover tightly and cook briskly for 10 minutes. Add lobsters, crab and clams or mus­sels; cover tightly and cook briskly for 10 minutes.

Serve in large soup plates, with plenty of fresh Italian bread, a glass of red wine, and a plain green salad.

Filed under recipes, Gourmet recipes, Seafood recipes.
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