ITALIAN CIOPPINO

[Duckie Ž]

ITALIAN CIOPPINO

From The Dispatch files.

1/4 cup olive oil

5 cloves garlic, minced

1 cup chopped onions

1 cup chopped celery

1 cup chopped green pepper

cup chopped parsley

1 can (14-16 ounces) Italian-style tomatoes, chopped

1 can (15 ounces) tomato sauce

1 can (6 ounces) vegetable-juice cocktail

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon basil

3/4 teaspoon hot-pepper sauce

1/8 teaspoon ground coriander

2 cups dry white wine

1 lb. orange roughy or other firm white fish

1/2 lb. scallops

1/2 lb. shrimp, peeled and deveined

1 can (6 1/2 ounces) crabmeat

1 can (10 ounces) whole clams, drained

In large saucepan, heat oil; add garlic, onion, celery, green pepper
and parsley. Stir occasionally, cooking until tender. Add tomatoes,
tomato sauce, vegetable-juice cocktail, salt, pepper, basil, pepper
sauce and coriander.

Simmer, covered, for 11/2 hours. Add dry white wine and cook,
uncovered, over medium heat for 15 minutes. Add orange roughy,
scallops, shrimp, crabmeat and clams and cook for an additional 20
minutes. Makes 4-6 servings.

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