* You can read more about this handy gastronomic reference at:
http://www.amazon.com/exec/obidos/ASIN/0812015207/worldwiderecipes
Cioppino (Italian Style Fish Chowder)
3 cups (750 ml) tomato juice
1 medium onion, chopped
1/2 tsp (2 ml) dried marjoram
2 to 3 ribs of celery, thinly sliced
1/2 tsp (2 ml) dried oregano
2 to 4 cloves garlic, finely chopped
1/4 tsp (1 ml) dried rosemary
1 lb (500 g) firm, white fleshed fish, boned
and cut into 1 inch (2 cm) pieces
1 cup (250 ml) sliced fresh mushrooms
8 to 12 fresh clams in the shell
8 to 12 large shrimp, unpeeled
1/3 cup (80 ml) dry red wine
Parmesan cheese, parsley sprigs, and
lemon wedges for garnish.
In a large pot over moderate heat bring the tomato soup, onion,
marjoram, celery, oregano, garlic, rosemary, and half the fish to a
boil, and simmer for 1 hour to thicken the broth. Add the remainder
of the fish, mushrooms, clams, shrimp, and red wine and simmer for 10
minutes, or until the fish is firm to the touch and the clams have
opened. Discard any unopened clams. Serve in heated bowls with a
sprinkle of Parmesan cheese and chopped parsley, and a lemon wedge on
the side. Serves 6 to 8.