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KATHY'S CIOPPINO RECIPE
KATHY'S CIOPPINO RECIPE 1 RED ONION DICED 3-4 GARLIC CLOVES MINCED 1 BELL PEPPER DICED 2 RIBS OF CELERY DICED 2 CARROTS PEELED AND DICED 12 OZ WINE 1-12 OZ CAN DICED TOMATOES 1-12 OZ CAN PUREED TOMATOES 2-28 OZ CANS SEAFOOD STOCK 1-12 OZ CAN PITTED BLACK OLIVES 1 LEMON ZESTED 1 TB BASIL 1 TSP THYME 1 TSP ROSEMARY 1 TSP OREGANO 16 OZ FROZEN MIXED SEAFOOD (SQUID,CUTTLEFISH,MUSSELS,SHRIMP) SALT AND PEPPER DIRECTIONS: BASICALLY THROW IT ALL IN THE POT AND COOK ON MEDIUM HEAT TIL DONE ABOUT 45 MINS SERVES 6-8
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