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Cioppino
Book Information
The Professional Chef (8th Edition)
Page: 676
Ingredients
Basil
Bay Leaf
Cod
Dry White Wine
Fennel
Fish Fumet (page 353)
Garlic
Garlic-Flavored Croutons (page 676)
Green Onion
Green Pepper
Manila Clam
Mussel
Olive Oil
Onion
Scallop
Shrimp
Tomato
Tomato Sauce (page 384)
Tags
Braising and Stewing