DailyInbox.com: The Recipe File -- Cioppino

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Title: DailyInBox: The Recipe File

Advertisement: Support Daily InBox: The Recipe File -- click here! -- Other Great E-Mails -- Bible Verses Bits & Pieces Chicken Soup for the Soul Daily Reflections Proverbs Plus The Recipe File Life Tips Messages from the Masters Quotes from the Masters Family Minute   The Recipe File is a free e-mail service from DailyInbox.com that provides selected recipes from award-winning Junior League cookbooks. Print this recipe Send this recipe to a friend Home Subscribe Yourself Modify Your Subscription Unsubscribe or Cancel Privacy Statement About Us   A FREE YEAR of Better Homes and Gardens® magazine! You pay nothing now and no credit card is required! Click below to get 2 years for the price of 1. http://www.dailyinbox.com/cgi-bin/better_rcp Soups and Vegetables: Cioppino from From Portland's Palate... A Collection of Recipes from the City of Roses INGREDIENTS: 1 large onion, sliced 1 bunch green onions (4 to 5 stalks), sliced 1 garlic clove, minced 1 green bell pepper, seeded, deveined and diced 1/3 cup olive oil 1/3 cup fresh parsley, chopped 2 cups tomato juice 1 (8-ounce) can tomato sauce 1 cup dry white wine 2 cups water 1 bay leaf 1/2 teaspoon freshly-ground black pepper 1/2 teaspoon rosemary, crumbled 1/2 teaspoon thyme 1 pound white fish (halibut, cod, snapper) cut into one-inch pieces 1/2 pound cooked medium shrimp 1 pound fresh clams or mussels in shells (see note) TO PREPARE: In a large stockpot over medium-high heat, sauté onions, green onions, garlic and bell pepper in olive oil for 5 minutes or until softened.  Add parsley, tomato juice, tomato sauce, white wine, bay leaf, water, pepper, rosemary and thyme and bring to a boil. Reduce heat, cover and simmer for 1 hour.  (Soup broth can be made ahead to this point and refrigerated.) Add fish and simmer gently until fish is done.  Add cooked shellfish, simmer briefly to heat through, and serve. NOTE:  To prepare shellfish: Scrub mussels and clams with stiff brush and rinse under cool water.  Beard mussels just prior to cooking.  Place mussels and clams in a large stockpot with enough water to cover.  Cover and cook over medium heat until shells open.  Discard any of the mussels and/or clams that do not open. SERVES 6 TO 8 Copyright 1992 The Junior League of Portland, Oregon, Inc.  All rights reserved. To purchase copies of From Portland's Palate, call the Junior League of Portland, Oregon at (503) 297-6364. The Junior League of Portland, Oregon, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of From Portland's Palate, are returned to the community.   Subscribe a Friend to The Recipe File Share these recipes with a friend today Please enter your name and the email address of the friend or colleague you would like to subscribe in the spaces provided below. Your friend will be sent an email informing him or her that you have given them a free subscription to The Recipe File provided by DailyInbox.com! Your Name: Your Friend's E-Mail Address: (one address per box)     Subscription Information You are subscribed with e-mail address:  [archive@jab.org] To modify your subscription information visit:  The Subscription Center To unsubscribe immediately, click here:  The Remove Page To unsubscribe using email, forward this message to:  [EMAIL PROTECTED]