Heat the olive oil in a large kettle. Add onions, green pepper and garlic, saute until translucent. Add Italian plum tomatoes, tomato paste, wine, lemons, ½ the parsley; cook 10 minutes longer.
It is fairly common knowledge that Cioppino originated in the Old Italian community of San Francisco. Looking to keep the old country alive in their new surroundings, and with the abundance of fish, the new Immigrants quickly found that these new ingredients worked very well with the old Sauces, like a spicy marinara they used for Cioppino. This recipe, like the original, does not shell the fish,. It provides a great time to dig into the bowls, elbow deep in sauce, and pick out a shrimp, peel it, dip it into the sauce and pop it into your mouth. Be prepared. Serve plenty of cloth napkins so people can keep themselves a bit dry. Finally, the bread will go fast. Have plenty. This is one of the tastiest sauces around.
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