Cioppino

Recipe Ingredients

1/2 cup	118ml	Olive oil
1 cup	62g / 2.2oz	Chopped onion
1 tablespoon	15ml	Chopped garlic
2 cups	125g / 4.4oz	Coarsely chopped tomatoes
1/2 cup	118ml	Tomato puree
1/2 cup	73g / 2.6oz	Chopped parsley
2 cups	474ml	Red wine
		Salt - to taste
		Freshly ground black pepper - to taste
		Cayenne pepper - to taste
3/4 cup	109g / 3.8oz	Chopped green pepper
1 lb	454g / 16oz	Snapper fillets
1 lb	454g / 16oz	Shrimp - peeled and deveined
3 lbs	1362g / 48oz	Mussels - cleaned
		French bread accompanimet - optional

Recipe Instructions

In a large soup pot heat olive oil. Add the onions, peppers and garlic, and saute for 2 minutes. Add the tomatoes, tomato puree, parsley, wine, salt, pinch of cayenne and pepper. Simmer for 15 minutes.

Meanwhile, cut the fish into 2 inch chunks. Place the fish and mussels into the hot sauce and simmer for 5 minutes. Then add the shrimp to the sauce and cook for 3 to 5 minutes. Season with salt, pepper and cayenne (it should be slightly spicy). Serve with French bread.

This recipe yields 4 to 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2231 broadcast 07-15-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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