Cioppino

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Cioppino

3 Cups tomato juice
1/2 cup celery, thinly sliced
1/2 cup onion, chopped
2 cloves garlic, chopped
1/4 tsp rosemary
1/4 tsp marjoram
1/4 tsp oregano
1/2 pound fresh fish, boned
2 cups fresh mushrooms, sliced
1/4 cup red wine
6 clams in the shell
6 large shrimp in the shell
1/2 pound fish cut in bite sized pieces
2 Tbsp parmesan cheese, grated
6 parsley sprigs
6 lemon wedges

Place tomato juice in a soup pot and bring to a simmer. Add the onion, celery, spices and boned fish to the kettle and simmer for an hour to thicken broth.

Add the mushrooms, wine, shrimp, clams and fish chunks and heat until fish is cooked and clams have opened.

Top individual servings with parmesan, a sprig of parsley, and a lemon wedge.

   

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