CIOPPINO
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Serving Size: 6
2 Pounds Grouper Fillets -- cut in 1" pieces
1 Pound Shrimp -- peeled and deveined
1 Quart Mussels, Whole -- cleaned
1/2 Cup Olive Oil
1 Large Yellow Onion -- chopped
3 Cloves Garlic -- minced
1 Whole Green Pepper -- chopped
4 Whole Ripe Tomato -- peeled and chopped
1/2 Cup Tomato Puree
2 Cups Red Wine
1/4 Cup Parsley -- chopped
1 Teaspoon Salt
1/4 Teaspoon Black Pepper
1 Whole Bay Leaf
1 Tablespoon Fresh Basil -- chopped
1/4 Cup Parsley ( for Garnish ) -- chopped
Cut grouper into 1" pieces, peel and devein shrimp, clean mussels.
Place the grouper in the bottom of a large stockpot, then the shrimp on top. Hole the mussels aside.
In a saucepan, heat the olive oil, add onion, garlic and green pepper. Saute for 5 minutes.
Add tomatoes, tomato puree, wine, herbs and seasonings.
Cover and cook for 15 minutes on low heat.
Pour the sauce over the layers of seafood in the stockpot.
Cover and simmer slowly for 30 minutes, or until the grouper is tender.
When the grouper is tender, add the mussels and continue simmering until the shells open.
Serving Ideas: Sprinkle the additional 1/4 cup parsley over top.
Serve with hot garlic bread.
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