CIOPINO— NEAPOLITAN

Ingredients

• two onions
• half a clove of garlic
• two branches of parsley
• a stick of celery
• half a cup of olive oil
• a can of tomatoes
• a cup of white wine
• two pounds of fish
• half a pound of scrubbed clams or mussels
• a boiled crab
• Season highly with salt
• and paprika
• over toasted French bread

Method

1. 1

   Chop the onions, garlic, parsley, and celery, and fry until yellow in olive oil.

2. 2

   Add tomatoes and white wine, and boil for half an hour.

3. 3

   Add fish, clams or mussels, and crab, season with salt and paprika, and simmer until the fish are done.

4. 4

   Pour over toasted French bread in a large, deep platter.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 9. The excerpt below is the record exactly as published.

CIOPINO— NEAPOLITAN Chop two onions and half a clove of garlic fine, with two branches of parsley and a stick of celery, and fry until yellow in a half a cup of olive oil ; add a can of tomatoes and a cup of white wine and boil for half an hour ; add two pounds of fish, cut into large portions (using several kinds), half a pound of scrubbed clams or mussels and a boiled crab (with outside shell removed), broken into pieces. Season highly with salt and paprika and simmer until the fish are done. Pour over toasted French bread

Cook this with the app: pantry check, scaling, and the assistant.