VOTE AT THESE COOKING WEB RINGS
CHAPINO
INGREDIENTS:
 | 1 large lemon |
| 2 medium red onions, cut in half then thinly sliced |
| 2 Tbsp olive oil |
| 4 green onions, thinly sliced |
| 3 garlic cloves, thinly sliced |
| 1/2 cup dry white wine or vermouth |
| 1 medium yellow bell pepper, chopped |
| 1 can (35 oz) tomatoes with juice |
| 1/2 tsp salt |
| 1/8 tsp crushed red pepper |
| 1 1/2 LB red snapper fillet cut into 2" slices |
| 1 LB large shrimp peeled & |
| 1 LB mussels, beards removed |
| 1 cup fresh parsley or cilantro, chopped |
| 1/4 cup fresh basil |
| 3 strips of rind off of a lemon |
DIRECTIONS: Use a 5 quart Dutch oven add the oil, garlic & lemon peel, cook stirring for 10 minutes. Add the wine & yellow pepper, bring to a boil & reduce to a simmer, simmer for 5 minutes. Stir in the tomatoes with liquid, salt, 1/2 cup water, crushed pepper, break up the tomatoes & bring back to a boil. Add fish, shrimp, mussels & 1/4 cup of the parsley. Boil then reduce to a simmer covered for 6 minutes. Shrimp & fish should be opaque & mussels open. Remove from heat & add the basil and remaining parsley.
SERVINGS: 10 cups TIME: about 70 minutes
SERVING TIPS: Must have French bread for dipping into the sauce.
CHAPINO