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Seafood Cioppino

"This is as good as any restaurant's version! Serve with rice and a nice salad."

Prep
Cook
Serves 8people
Ingredients
1/4
cup olive oil
1
onion, chopped
4
cloves garlic, minced
1
green bell pepper, chopped
1
fresh red chile pepper, seeded and chopped
1/2
cup chopped fresh parsley
salt and pepper to taste
2
tsp dried basil
1
tsp dried oregano
1
tsp dried thyme
1
can crushed tomatoes
1
can tomato sauce
1/2
cup water
1
pinch paprika
1
pinch cayenne pepper
1
cup white wine
1
can minced clams, drained with juice reserved
25
mussels, cleaned and debearded
25
shrimp
10
oz scallops
1
lb cod fillets, cubed
Directions
1.
In a large pot over medium heat, heat the olive oil, and saute the onion, garlic, bell pepper, and chile pepper until tender. Add parsley, salt and pepper, basil, oregano, thyme, tomatoes, tomato sauce, water, paprika, cayenne pepper, and juice from the clams. Stir well, reduce heat, and simmer 1 to 2 hours, adding wine a little at a time.
2.
About 10 minutes before serving, add clams, mussels, prawns, scallops, and cod. Turn the heat up slightly and stir. When the seafood is cooked through (the mussels will have opened, the prawns turned pink, and the cod will be flaky) serve your delicious cioppino.

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