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June 1998 Issue
Cooking Italian
by Philip R. Gantt
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Chioppino This recipe comes from a previous work associate of Italian descent. This dish is usually made in large quantity and served for a family get together or special occasion.

Some ingenuity can be used in this recipe. The addition of a cut and cleaned lobster, mussels, oysters and other types of fish or shellfish can make the dish richer and heartier. Choose what is fresh. Lobster tails can be cut into pieces before adding to the stock, and the claws can be thrown in whole. A larger variety of seafood is preferred when serving a larger group of people. The hot sauce can be increased or reduced according to taste. Salt and pepper may also be added to taste.

  • 2 or 3 crabs, cleaned and cut
  • ½ to 1 lb. peeled shrimp or prawns
  • ½ lb. cod fillet
  • ¼ lb. scallops
  • 1½ lb. fresh clams, scrubbed (in the shell)
  • 2 large onions, quartered
  • 3 bell peppers, quartered
  • 3 small cans tomato sauce
  • 1 Tbls. oregano
  • 3 Tbls. fresh chopped parsley
  • ¼ bottle hot sauce
  • 4 Tbls. olive oil
  • 1 clove garlic
Put all of the ingredients in a large pot and cover with water. Bring to a boil and reduce heat to medium. Simmer for ½ hour and serve with garlic bread.
  • Yields: 8 servings
  • Preparation Time: 45 minutes

 
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