NANTUCKET CIOPPINO - Aymen Tanazefti
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NANTUCKET CIOPPINO

NANTUCKET CIOPPINO


Yield: 12 servings

1 ts Olive oil
1 lb Carrots, peeled and coarsley
-chopped
3 c Coarsely chopped onion
3 c Coarsely chopped green
-bell pepper
3 tb Finely chopped garlic
1 1/2 lb Mushrooms, sliced
8 c Peeled and coarsely chopped
****OR**** (see next line)
2 ea 28 oz cans plum tomatoes
-with basil, chopped
1 ea 6-oz can tomato paste
2 c Dry red wine **OR** 1 c each
-dry red and marsala
3 c Beef broth
1 Lemon, thinly sliced
1 1/2 c Finely chopped fresh
-italian parsley
1/4 c Shredded fresh basil
1 tb Dried oregano
Salt and pepper
1 lb Swordfish, cut in 2" pieces
3 ea Lobsters, about 1 1/2 lb.
-each, cut into pieces
24 Hard-shell clams, scrubbed
1 lb Mussels, scrubbed and
-debearded
1 1/2 lb Cod, cut in 2" pieces
1 lb Large shrimp, shelled
-and deveined

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, tomatowith 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.

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