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SOUPS: California Cioppino 2-3 lbs. California Seafood 1/2 cup celery tops, chopped 1/2 cup parsley, chopped 1/4 cup olive oil 2 cups wine or chicken stock 2 cups tomatoes, chopped 3 cloves garlic, minced 1 large onion, chopped 1 tsp. basil (fresh, i
Found at: http://www.ca-seafood.org/recipes/archive/cc.htm
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