SHELLFISH STEW (CIOPPINO)

l l6-oz. pkg. frozen flounder, cod or haddock fillets or FRESH FISH
l8 littleneck clams
l lbs. sea scallops
2 tbsps. oil
l large green pepper, diced
l med. onion, diced
l garlic clove, minced
l 28 oz. can tomatoes
l 8-oz. bottle clam juice
l/4 cup minced parsley
l/4 cup dry sherry
l/4 tsp. salt
l/4 tsp. pepper
l/4 ts. rubbed sage
In 5 qt. pot over medium heat, heat oil & saute green pepper, onion
& garlic; add tomatoes with liquid, clam juice, parsley, Sherry,
s&p, sage. Over high heat, heat to boiling; reduce
head to low; cover & simmer 5 mins. Add clams, scallops & fresh fish
cover and simmer l0 minutes longer or until fish flakes easily and
clams open & scallops are opaque.
Makes about l0 cups.