Nantucket Cioppino
1 ts Olive oil 1 lb Carrots, peeled and coarsley -chopped 3 c Coarsely chopped onion 3 c Coarsely chopped green -bell pepper 3 tb Finely chopped garlic 1 1/2 lb Mushrooms, sliced
Ingredients
- 1tsp olive oil
- 1lbcarrots, peeled and coarsley
- 3cup coarsely chopped green
- 11/2 lb mushrooms, sliced
- 8cup peeled and coarsely chopped
- 2cup dry red wine **or** 1 c each
- 1lemon, thinly sliced
- 11/2 c finely chopped fresh
Directions
- 1
1 ts Olive oil 1 lb Carrots, peeled and coarsley -chopped 3 c Coarsely chopped onion 3 c Coarsely chopped green -bell pepper 3 tb Finely cho
- 2
each, cut into pieces 24 Hard-shell clams, scrubbed 1 lb Mussels, scrubbed and -debearded 1 1/2 lb Cod, cut in 2" pieces 1 lb Large shrimp,
- 3
Add the carrot, onion, pepper, garlic and cook, stirring occasionally, for 10 minutes
- 4
Add the mushrooms, tomatowith juices, tomato paste, wine, broth, lemon slices, 1 cup of the parsley, basil, oregano, and salt and pepper to
- 5
Bring to a boil, reduce heat and simmer for 20-25 minutes
- 6
Add the swordfish and lobster and simmer, covered, for 15 minutes
- 7
Add the clams, mussels, cod, and shrimp and simmer, covered, for 10 more minutes, or until the clams and mussels have opened and the fish is
- 8
Serve the cioppino in large bowls, sprinkle with the remaining parsley.