Cioppino3 cloves garlic, minced
1/4 cup onion, finely chopped
2 tablespoons parsley, chopped
1 cup olive oil
2 cups tomato sauce
1 (28 oz.) can tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram leaves
Salt and pepper to taste
1/2 cup dry sherry
2 rock lobster tails with shells, uncooked, cut into serving pieces
2/3 pound raw shrimp, peeled and deveined
1−1/2 pounds whitefish (haddock, halibut or cod), cut into serving pieces
24 clams in shell, or 3 (7 1/2−oz.) cans minced clams, drained
Cook garlic, onion and parsley in hot olive oil until onion is tender. Add
tomato sauce, tomatoes, oregano and marjoram. Add 1 1/2 cups water, salt and
pepper. Stir. cover tightly. Bring to a boil. Reduce heat and simmer,
uncovered, 20 minutes. Add sherry and simmer another 10 minutes. Stir in
remaining ingredients, adding clams last. Cover. Bring to a boil. Reduce
heat and simmer 15 minutes. Serve hot with French bread.
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