Ingredients
1/4 tsp freshly ground pepper
1/2 cup olive oil
1/2 tsp paprika
30 ml garlic, to taste - minced
1/2 tsp sweet basil leaves
1 1/2 cup onion, chopped
1/4 cup parsley, chopped
1 1/2 lb assorted fish fillets -
2 tbsp celery, chopped
1 bass, rock cod, red
1 tbsp green pepper, chopped
1 etc
1 can no.2 1/2 can tomatoes
1 1/2 lb crabs, cooked; cracked
8 oz can tomato sauce
1 1/2 lb shrimp, shelled and deveined
1 cup dry red wine, or sherry
24 clams
1 tsp salt
Directions
Saute garlic, onions, parsley, celery and green pepper in hot oil
using a large heavy kettle or Dutch oven; add tomatoes, tomato
sauce, wine and seasonings; simmer one hour; prepare seafood while
sauce cooks; cut fish into pieces, clean the cracked crab, scrub the
clams; after sauce is cooked, add the fish and crabs; cook over low
heat until fish is almost done, about 20 minutes; add the shrimp and
cook 3 minutes; add the clams; as soon as the clams open, ladle into
warm soup bowls. Serve with warm French bread to dip up the sauce.
Yield: 6 servings.
Note: Remove some sauce before adding clams and serve over cooked
linguine as a side dish. Chuck in Pok Sunday 02:57 pm 12/19 C.OZBURN
on GEnie Posted on PRODIGY December 1993, formatted by Elaine Radis,
BGMB90B on P*; E.RADIS on GEnie
Servings: 6 servings
Cioppino Ala Miron Recipe brought to you by Recipe Ideas
Categories: Dutch Oven
The History of Recipes
Food historians have traced the existance of recipes way back into the distant past, in fact as far back as the ancient Egyptians, and potentially, even further back. Having said that, these, old recipes were just very basic hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe in existence, according to experts is a series of tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. As our culinary historical trip moves on a few more years there are some interesting books dating from the fourteenth century : a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the curry that is popular today, but instead recipes for the types of food prepared by the chefs of the rich and wealthy people of the time. During the succeeding few hundred years, the powerful families of the West strove to offer the most exotic banquets, and as a consequence, the best chefs and their collection of recipes became highly prized. Notwithstanding that, it was during the 19th century that cooking and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and writing down the recipes that were being prepared for the better households. Like it or not, the introduction of television brought us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Cioppino Ala Miron recipe.
