Recipes	Post Office Box 141 Long Cove Road Tenants Harbor, Maine USA 04860 Tel: 1-888-229-1436 email: gem@midcoast.com

Cioppino (Italy) INGREDIENTS: 2 lbs. mussels 1 t. basil 3 cups water 1 T. olive oil 2 bay leaves 1 t. oregano or coriander seed 2 cups white wine 2 carrot sticks, diced 2 celery stalks, diced 2 lbs. firm white fish fillets cut into chunks (cusk, haddock, hake, halibut, monkfish) 2 large green peppers, diced 6 large garlic cloves, finely minced 2 large onions, diced 1/2 lb. sea scallops 1/2 lb. shrimp, shelled and deveined 2 16-oz. cans whole tomatoes, chopped, with liquid Salt & pepper to taste 1-1/2 cups mussel broth INSTRUCTIONS: In a large saucepan, steam mussels in 3 cups of water until shells open. Remove and set aside. Reduce mussel broth in half by heating over medium heat, yielding 1-1/2 cups. In large stewpot, sautŽ carrots, celery, peppers, garlic and onion in oil for 3 to 5 minutes until tender. Add tomatoes, tomato liquid, mussel broth, basil, bay leaves and oregano/coriander. Simmer for 20 minutes. Add 2 cups wine and bring to a boil. Add fish chunks, scallops and shrimp, simmer 5 minutes. Add reserved mussels and salt and pepper to taste. Serve with Italian bread. Return to recipe index