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cup olive oil
1/2 cup chopped onion
1/2 cup diced green pepper
1/2 cup sliced green onions
1/2 cup diced celery
3 tablespoons minced garlic
4 cups diced fresh tomatoes
1 cup tomato purée
1 cup white wine
1 bay leaf
12 littleneck clams
1 pound swordfish, cut into 1 inch pieces
1/2 pound shrimp, peeled and deveined
3 tablespoons chopped fresh basil
Salt and pepper to taste
12 garlic croutons
version of cioppino highlights Florida seafood,
like swordfish. You can prepare it with just about
any seafood that suits your taste.
a large dutch oven over medium heat, heat olive
onion, green pepper, green onions, and celery;
cook until onions are translucent, about 6 to
garlic, cook until garlic is fragrant, about
tomatoes, tomato purée, wine, and bay
leaf. Simmer for 45 minutes.
clams, simmer for about 2 minutes.
swordfish and shrimp, simmer until fish is cooked
through and clams have all opened. Discard any
clams that do not open.
chopped basil, season with salt and pepper.
Ladle into serving bowls and garnish with garlic
Courtesy of The Florida State Department of Agriculture
brought to you by allfood.com