---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Northwest Cioppino
  Categories: Corky, Seafood, Good
       Yield: 4 servings
  
       1 lb Firm white fish
     1/2 lb Soft fish
     1/2 lb Shrimp, peeled
       1    Or more clams or
            -oysters per person
            -other fish as desired
       1    (28 oz.)can Italian tomatoes
       1    (8 oz.)can tomato sauce
            -or 2 (16 oz.)cans whole
            -peeled tomatoes
       1 c  Water & 2 tsps chicken
            -bouillon
            -or 1 c chicken broth &
            -1 tsp salt
       2 c  Onion rings
       2    Cloves garlic, minced
       2 T  Olive oil or other oil
     1/4 c  Parsley, chopped
       1 ts Basil
     1/2 ts Oregano
     1/2 ts Pepper
  
   Thaw fish if frozen and cut into small serving pieces.
   Cook onion and garlic in oil until onion is tender but
   not brown.  Add tomatoes, tomato sauce, water,
   parsley, bouillon, basil, oregano, and pepper. Cover.
   Simmer gently for about 30 minutes.  Add fish chunks;
   cover and simmer 10 minutes per inch of thickness. Add
   clams or oysters and shrimp; cover and simmer 5
   minutes longer or until fish flakes easily when tested
   with a fork.
   
   Note:  Any combination of fish and shell fish may be
   used in this recipe.
  
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