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On Sun, 8 Aug 2004 04:17:41 +0000 (UTC), had this to
say about that:

> For years, the Chinese, Japanese, Hispanics, and Italians have all done
> their share to add wonderful flavors to the City-by-the-Bay table.
> Cioppino, a simple shellfish and fish stew, is thought to have been
> brought to San Francisco in the early twentieth century by the
> Italians.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Fisherman's Cioppino
Categories: Soups, Seafood
Yield: 4 servings

1 cup chopped onion
2 garlic cloves, minced
1 Tbsp vegetable oil
8 oz tomato sauce
28 oz mashed tomatoes
1 Bay leaf
1 tsp dried basil
1 tsp dried thyme
1 tsp dried orégano
1 tsp dried marjoram
1/2 cup Dry white wine
1/4 tsp black pepper
1 lb Shrimp or scallops; chopped
1 Tbsp chopped fresh parsley

In a four-quart saucepan, sauté the onion and garlic in oil until tender.
Add the tomato sauce, tomatoes, bay leaf, basil, thyme, marjoram, orégano,
wine and black pepper. Let simmer 20 to 30 minutes, uncovered, stirring
occasionally. Add the shrimp or scallops and simmer about three minutes.
Discard the bay leaf. Add the parsley and serve.

This soup is a complete meal when served with a green salad and French
bread.

MMMMM

--
Sam Waring >
Y!M the_curmudgn; AIM TheCurmudgn

--
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