Cioppino

1 (2-3 lb.) Sea Bass or any meaty white fish
1 pound medium shrimp, peeled and deveined
1 quart clams, soaked and rinsed
1 quart mussels, soaked and rinsed
1/2 pound dried porcini mushrooms, sliced
4 large plum tomatoes (cut in chunks) or 1 large can, drained
1 green pepper, medium chopped
1/2 cup olive oil
1 large Vidalia onion, chopped
3 cloves garlic, minced
3 tablespoons Italian flat parsley, chopped
1/3 cup tomato paste
1 quart dry red wine
  coarse salt and fresh pepper

Cut sea bass into single sized pieces.

Soak mushrooms in cold water.

Heat the olive oil in a saucepan. Sauté the onion, garlic, mushrooms and green pepper. Cook for 3 minutes. Add the tomatoes and let cook for 2 minutes. Add tomato paste, red wine and 5 cups of broth from mussels and clams. Add salt and pepper, cover and simmer for 45 minutes.

Arrange the seafood in a large kettle adding first the fish then the shrimp.

Separately, bring the sauce to a boil. Then pour the sauce into the kettle. Cover and cook on low heat for 10 minutes. Add the mussels and clams. Cover and cook for 5 minutes, until the shellfish open and release their liquor.

Ladle into soup bowls and server immediately.

Serves 10-12.

---

Shem Creek Recipes Flounder Stuffed w/ Crabmeat Benne Seed Shrimp Biscuits Carolina Crab Cakes Champagne Chicken Cioppino Fried Bananas Deviled Crabcakes Fried Seafood Grilled Orange Chicken Grilled Portobello Mushrooms Grilled Shrimp Hush Puppies Okra Gumbo Ratatouille Seared Sea Scallops Tri-Color Salad Tuna Carpaccio Wedding Cake Caramel Icing