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Chiopino

Despite its Italian-sounding name, this hearty stew comes from northern California. It is traditionally served in bowls, with lots of garlic bread.

ingredients

serves 6
125 ml (4 fl oz) 1/2 cup Olive oil
4 Garlic cloves, crushed
3 Parsley sprigs
1 Celery stalk, chopped
1 Green pepper, pith and seeds removed and chopped
1/2 kg (1 lb) Tomatoes, blanched, peeled, seeded and chopped
225 g (8 oz) Tomato puree (paste)
Salt and pepper to taste
1 tsp Paprika
250 ml (8 floz) 1 cup Red wine
1/2 tsp Dried oregano
1/2 kg (1 lb) White fish fillets (haddock, cod, etc), skinned and chopped
1/2 kg (1 lb) Shrimps, shelled and de-veined
125 g (4 oz) Crabmeat, shell and cartilage removed
24 Mussels or clams, soaked, washed and scrubbed

method

1. Heat the oil in a large saucepan. Add the garlic, parsley, celery and pepper, and fry for 5 minutes.

2. Stir in the tomatoes, tomato puree (paste), salt, pepper, paprika, wine and oregano and reduce the heat to low. Cover and simmer for 1 hour.

3. Stir in the white fish, shrimps and crabmeat, and cook over moderate heat for 10 minutes, or until the fish are cooked through.

4. Meanwhile, put enough water into a medium saucepan to make a 2 1/2 cm (1 in) layer and bring to the boil.

5. Put the mussels or clams in the pan and cook for 6 to 8 minutes, or until the shells open (discard any that do not open).

6. Turn the fish mixture into a warmed tureen or serving bowl and arrange the mussels or clams, in their shells, on top. Serve at once.

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