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CIOPPINO




Source of Recipe


Magazine






List of Ingredients



• 1, 16 oz. pkg. frozen flounder, cod or haddock fillets
  
• 18 littleneck clams
  
• 1 lb. sea scallops
  
• 2 Tbsp salad oil
  
• 1 large green pepper, diced
  
• 1 medium onion, diced
  
• 1 garlic clove, minced
  
• 1, 28 oz. can tomatoes, undrained
  
• 1, 8 oz. bottle clam juice
  
• 1/4 c minced parsley
  
• 1/4 c dry sherry
  
• 1/4 tsp salt
  
• 1/4 tsp pepper
  
• 1/4 tsp rubbed sage
  






Instructions



1. Let frozen fish stand at room temperature 15 minutes to thaw slightly; then cut fish into bite-sized pieces.
   
2. Meanwhile, with stiff brush, scrub clams under running cold water to remove sand. Cut each scallop horizontally in half; set aside.
   
3. In 5 quart Dutch oven over medium heat, in hot salad oil, cook green pepper, onion and garlic until tender, stirring occasionally. Add tomatoes with their liquid, clam juice, parsley, sherry, salt, pepper, sage and fish pieces; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes. Add clams and scallops; cover and simmer 10 minutes longer or until fish flakes easily with a fork, clams open, and scallops are opaque. Makes about 10 c or 10 main dish servings