Italian Cioppino
By: Anonymous
Published: Friday, February 12, 2010 - 3:20pm

Ingredients




pound Cod
1 cup Onions Chopped
2 Cloves Garlic Minced
2 teaspoons Vegetable Oil * See Note
8 ounces Tomato Sauce
28 ounces Low Sodium Tomato, Canned Chopped, Undrained
cup Dry White Wine Or Water
1 teaspoon Dried Basil
1 teaspoon Thyme
1 teaspoon Marjoram
1 teaspoon Oregano
1 teaspoon Sugar
1 Bay Leaf
teaspoon Pepper
4 whls Cloves Optional
1 tablespoon Parsley Minced

Preparation

1 Cut fish into 1/2" cubes and set aside. Saute onion and garlic in oil untiltender. Add tomato sauce, tomatoes, liquid and all seasonings except parsley. Let simmer 20 - 30 min, stirring occasionally. Add fish and cookuntil done, about 10 min. Add parsley. This soup is a complete meal when served with a green salad and French bread. 2 Makes: Seven 1 C servings. 3 You can make the base the day before and add any favorite seafood when you want to serve the dish. 4 Substitutions:Chopped squid, minced clams, scallops. 5 This is wonderful...and very quick and easy to prepare. 6 NOTES : This cioppino recipe is really easy and excellent. Thank you so much! I usedcod, scallops and mussels (in the shell) so it was very impressive lookingtoo. This is one you can serve to guests who will says it looks great, it'sdelicious, and you don't even have to tell them it's LF! (and it took lessthan 30 min to make) [Mary White]