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Everett-Style Cioppino

Source of Recipe


Jim Brandley (Everett, Washington)



List of Ingredients



• 1 clove garlic, minced
  
• 3 green onions (white portion only), sliced
  
• 1 Tbsp oil
  
• 1 can (6 ounces) tomato paste
  
• 1 can (14½ ounces) stewed tomatoes
  
• 2½ cups water
  
• 1 cup sliced carrot
  
• ½ cup diced onion
  
• 3 medium potatoes, cubed
  
• ½ tsp basil, crushed
  
• ¼ tsp thyme, crushed
  
• 1 tsp Italian seasoning, crushed
  
• ½ tsp rosemary, crushed
  
• 1 tsp seasoned salt
  
• ½ tsp coarse-ground black pepper
  
• 1 Tbsp brown sugar
  
• 3 drops liquid hot-pepper sauce
  
• 1 pound halibut, cut into small chunks
  
• 8 ounces frozen cooked shrimp
  






Instructions



1. In an 8-quart saucepan, sauté garlic and green onion in oil approximately 3 minutes over medium heat. Do not allow garlic to brown.
   
   
2. Add tomato paste, tomatoes, water, carrot, onion, potatoes, basil, thyme, Italian seasoning, rosemary, seasoned salt, pepper, brown sugar and hot pepper sauce. Heat to boiling; reduce heat and simmer, uncovered, for 30 minutes.
   
   
3. Add halibut and shrimp; cover and simmer an additional 30 minutes.
   
   Makes 8 servings.
   
   






Final Comments


Jim Brandley of Everett, Washington was awarded first prize in the Soups category for this dish during the Herald Holiday Dinner Cook-Off in Everett, Washington.

Brandley added that he had developed the concoction during the summer to make use of some leftover barbecued halibut roast.