Nantucket Cioppino

Recipe Ingredients

1 teaspoon	5ml	Olive oil
1 lb	454g / 16oz	Carrots - peeled and coarsely
3 cups	187g / 6.6oz	Coarsely chopped onion
3 cups	438g / 15oz	Coarsely chopped green - bell pepper
3 tablespoons	45ml	Finely chopped garlic
1 1/2 lbs	681g / 24oz	Mushrooms - sliced
8 cups	1168g / 41oz	Peeled and coarsely chopped
		*or*
2		Plum tomatoes - with basil, chopped
1		Tomato paste
2 cups	474ml	Dry red wine **or** 1 cup each - dry red and marsala
3 cups	711ml	Beef broth
1		Lemon - thinly sliced
1 1/2 cups	219g / 7.7oz	Finely chopped fresh - Italian parsley
1/4 cup	59ml	Shredded fresh basil
1 tablespoon	15ml	Dried oregano
		Salt and pepper
1 lb	454g / 16oz	Swordfish - cut in 2" pieces
3		Lobsters - about 1 1/2 lb.
		Cut into pieces
24		Hard-shell clams - scrubbed
1 lb	454g / 16oz	Mussels - scrubbed and
1 1/2 lbs	681g / 24oz	Cod - cut in 2" pieces
1 lb	454g / 16oz	Large shrimp - shelled
		Deveined

Recipe Instructions

In a very large kettle, heat the oil over medium heat. Add the carrot, onion, pepper, garlic and cook, stirring occasionally, for 10 minutes.

Add the mushrooms, tomato with juices, tomato paste, wine, broth, lemon slices, 1 cup of the parsley, basil, oregano, and salt and pepper to taste. Bring to a boil, reduce heat and simmer for 20-25 minutes. Add the swordfish and lobster and simmer, covered, for 15 minutes.

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 cooked.

Serve the cioppino in large bowls, sprinkle with the remaining parsley.

Source:
Sandy Gamble

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