Cioppino Italian Food

• 3 cloves garlic, minced 
• 1/4 cup onion, finely chopped 
• 2 tablespoons parsley, chopped 
• 1 cup olive oil 
• 2 cups tomato sauce 
• 1 (28 oz.) can tomatoes 
• 1/2 teaspoon dried oregano 
• 1/2 teaspoon dried marjoram leaves Salt and pepper to taste 
• 1/2 cup dry sherry 
• 2 rock lobster tails with shells, uncooked, cut into serving pieces 
• 2/3 pound raw shrimp, peeled and deveined 
• 1−1/2 pounds whitefish (haddock, halibut or cod), cut into serving pieces 
• 24 clams in shell, or 3 (7 1/2−oz.) cans minced clams, drained

Cioppino Italian Food

Cook garlic, onion and parsley in hot olive oil until onion is tender. Add tomato sauce, tomatoes, oregano and marjoram. Add 1 1/2 cups water, salt and pepper. Stir. cover tightly. Bring to a boil. Reduce heat and simmer, uncovered, 20 minutes. Add sherry and simmer another 10 minutes. Stir in remaining ingredients, adding clams last. Cover. Bring to a boil. Reduce heat and simmer 15 minutes. Serve hot with French bread.