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San Francisco Cioppino


1 lg Onion; chopped
1 Green bell pepper; chopped
2 Garlic cloves; minced
2 tablespoon Vegetable oil
1 1/2 lb Tomatoes; chopped
1/2 c Dry white wine
1/2 c Bottled clam juice
1 1/2 teaspoon Dried Italian herbs, crushed
1 Bay leaf
1/2 lb Firm white fish fillets, cut into 1-inch chunks
1/2 lb Medium-size shrimp, peeled and deveined
1/4 lb Bay scallops
1 Dungeness crab (optional), cooked, cleaned and cracked
3 tablespoon Kikkoman Lite Soy Sauce
1/3 c Chopped parsley

Sauté first 3 ingredients in hot oil in Dutch oven or large saucepan until soft. Stir in next 5 ingredients; cover and simmer 20 minutes. Add white fish, shrimp and scallops; cook until fish and scallops are opaque and shrimp are pink, about 2 minutes. Add crab; cook 1 to 2 minutes, or until heated through. Stir in lite soy sauce and parsley. Serve immediately.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.