Burhop’s Cioppino


 4 large cloves chopped garlic 

2 tablespoons olive oil 

2 bell peppers chopped 

1 small onion chopped 

1 cup sliced zucchini 

1 stalk celery sliced 

2 28-ounce cans tomatoes in puree 

1 52-ounce can clam juice 

2 cups red wine 

3 tablespoons oregano 

1 teaspoon basil 

1 teaspoon thyme 

1 tablespoon pepper 

1 Bay leaf 

1 pound shrimp 

1/2 pound crab meat 

1 pound mussels 

1/4 pound sliced squid 

1 pound fish 




Mix all herbs and separate into two parts. Sauté vegetables until tender. Add canned tomatoes, clam juice, and half of herbs. Let simmer 30 minutes. Taste and salt if necessary. Add seafood and remaining spices cook 5-10 minutes and serve. 

Serves 6.



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