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8 Servings
Total Time: 2hr
Collection: Main Dishes - Fish
Recipe By: Admiral Risty Restaurant, Palo Verdes, CA
Admiral Risty Cioppino
Ingredients
- 2 cups diced onions
- 2 cups diced celery
- 1 cup minced green bell pepper
- 6 cups peeled diced tomatoes
- 2 cups tomato sauce
- 2 cups clam juice
- 2 cups water
- 2 cups dry white wine
- .5 cup olive oil
- 1 tbsp chopped garlic
- .25 cup parsley flakes
- 2 bay leaves
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tsp white pepper
- 2 tbsp capers
- 1 tbsp sugar
- == Seafood ==
- 3 lbs fresh fish cut into 2" pieces
- 1 lb scallops
- 1 lb squid, cleaned body and tentacles
- 1 lb peeled deveined shrimp
- 1 12oz lobster tail, shell on, cut into 8 pieces
- 1 lb littleneck clams
- 1 lb black mussels
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Directions
- In a large saucepan, saute the onions, celery, bell pepper and dry seasonings in the olive oil until the vegetables are tender.
- Add remaining sauce ingredients and bring to a boil, then reduce to simmer for 45 minutes.
- Then add clams ONLY and bring to a boil until ONE CLAM OPENS.
- Add fish, squid, mussels and boil for 3 minutes.
- Add the lobster, shrimp and scallops and boil for 2 more minutes. Remove from heat and serve with lots of french bread.
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