*  Exported from  MasterCook  *

                        Fisherman's Wharf Cioppino

Recipe By     : 
Serving Size  : 3    Preparation Time :0:00
Categories    : Soups                            Shellfish
                Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    Fresh clams
     1/2   c            Butter or margarine
   1       tb           Olive oil
   1       md           Onion -- chopped
   2                    Garlic cloves -- pressed
   1       cn           Tomatoes -- undrained and
                        - chopped (16 oz)
   1       cn           Italian style tomato sauce
                        - (15 oz)
   1       t            - 1 1/2 tsp. ground red
                        - pepper
   1       t            Salt
     1/2   ts           Ground black pepper
   2       cn           Ready-to serve chicken broth
                        - (14 1/2 oz ea)
   1       lb           Sea bass, halibut, or perch
                        Fillets -- cut into bite-size
                        - pieces
     1/2   lb           Fresh sea scallops (opt'l)

       Wash clams, discarding any opened one.  Set          
  aside. Melt butter in a large Dutch oven.  Add olive      
  oil, onion, and garlic; cook over medium heat,            
  stirring constantly, 5 minutes or until onion is          
  tender.                                                   
       Stir in tomatoes and next 4 ingredients; cook 2      
  to 3 minutes, stirring occasionally.  Stir in broth.      
  Bring to a boil; reduce heat, and simmer 45 minutes,      
  stirring occasionally.                                    
       Stir in clams, fish, and, if desired, scallops;      
  cook 3 to 4 minutes, stirring occasionally.  (Clams       
  should open during cooking. Discard unopened shells.)     
  Serve immediately. Makes 3 quarts.                        
   

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