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FISH STEW - CIOPPINO

if2 © Olive: or .galad o11 2 tsp diced oregano

3 cloves garlic, finely chopped 1/2 tsp dried basil

1 1/4 c chopped onion 2 tsp salt

3/4 c chopped green onion 1/4 tsp pepper

3/4 c chopped green pepper 1 1/2 1b halibut steaks

1 can whole clams 1/2 lb raw shrimp, shelled

1 can (6 oz) tomato paste 3 cans (6.1/2 of.) king crab, ) can {1 Ib. I2 027) tomatoes drained 1 3/4 c Burgundy 1/2 lb scallops

1/2 c chopped parsley

Put in hot oil in 6 qt. kettle, saute garlic, onions, and green pepp- er until tender, stirring occasionally. Drain clams, reserving 1/4 cup liquid. Set clams aside. Add clam liquid, undrained toamtoes, tomato paste, Burgundy, parsley, oregano, basil, salt, pepper &

3/4 cup water to sauteed vegetables, mixing well. Bring to boil. Reduce heat and simmer, uncovered & stirring, for 10 minutes, Cut halibut in l-inch pieces, discarding skin and bones. Add with

shrimp, crab, scallops, and clams to tomato mixture. Simmer, covered,

15 minutes. Simmer, uncovered 15 minutes. Serve 8 Betty McKercher