Chyrel's Recipes From Friends
Cioppino (Italian Fish Chowder)

3 Cups tomato juice
1/2 Cup onion, chopped
1/2 Cup celery, sliced thin
1 tsp. garlic powder
1/4 Tsp. rosemary
1/4 Tsp. marjoram
1/4 Tsp. oregano
1/2 ib. fresh fish, boned
1 Cup fresh mushrooms, sliced
1/4 Cup red wine
6 Clams in the shell
6 lg. shrimp in the shell
1/2 lb. fish chunks, bite sized
2 T. parmesan cheese, grated
6 parsly sprigs
6 lemon wedges

1.Place tomato juice in a kettle and bring to a simmer.

2.Add onion, celery, spices and boned fish to the kettle and simmer for an hour to thicken broth.

3.Add the mushrooms, wine, shrimp, clams and fish chunks and reheat. The seafood may be cooked or raw. If it is raw, simmer until just cooked. If the seafood is cooked, simmer briefly to cook the mushrooms.

4.Serve the Cioppino in heated bowls, topped with a sprinkle of cheese, a wedge of lemon and a sprig of parsley.

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