Isola delle Femmine Connection

Cioppino Paul Giamona Ingredients:    4 cloves of garlic, minced    1 onion, chopped fine    1 green bell pepper, chopped    2 16-oz cans of crushed tomatoes    1 1/2 to 2 lbs of firm fish (cod, halibut, salmon, sea bass, striped bass, flounder, snapper, etc.)    1/2 teaspoon crushed red pepper    1 bay leaf    1 teaspoon dried oregano    1/2 teaspoon fennel seed (optional)    2-3 tablespoons fresh chopped parsley    1/2 cup white wine    olive oil    salt and pepper to taste Directions:    1. In a heavy kettle or dutch oven, saute onions, bell pepper and garlic in olive oil.  The garlic is less likely to be overcooked if you let the onions and peppers cook for a few minutes before adding the garlic.    2. Add tomatoes,wine and herbs.  Bring to a boil and simmer for 20-30 minutes.    3.  Add fish and continue to simmer until fish is just cooked (about 10 minutes). Home  Surnames  Records Isola Photos Immigrant Photos Fishing Photos  Researchers Monuments Santa Rosalia  Fishing  In the News  Cookbook  World War II  Guestbook   E-Mail