Cioppino ala Lee

By UncleDick

Cioppino from Lee Walters recipe, served at Pistol Pete's Restaurant, Citrus Heights Ca., every Wednesday night, circa 1985... Now served at Stockton Bridge Restaurant, Capitola Ca.

Ingredients

• In 3 tablespoons of olive oil chop and sauté:
• CIOPPINO
• 2 Onions
• 3 Stalks of Celery
• 3 Cloves of Garlic
• 1 (juice of) Lemon
• 6 Pitted Prunes
• Add:
• 4 Lbs. Roma Tomatoes – Seeded and Diced
• 1/2 Cup Wine
• 2 Bay Leaves
• 1 Tbsp. Basil
• 1 Tbsp. Oregano
• Salt & Pepper to Taste
• Cook until tomatoes breakdown.
• Add:
• 1 Gallon Water
• 2 12 oz. Tomato Paste
• Cook 20 -25 minutes. Add fish to order.
• Suggested per serving:
• 2 Scallops
• 2 Prawns
• 3 Clams
• 1 oz. Crab
• 2 oz. Snapper
• Chopped parsley and pinch of bay shrimp on top just before serving with garlic bread, salad, wine!

Preparation

Step 1

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