Cannabis-infused Recipe: Cioppino

10 servings

• large soup pot
  
• steamer
• soup tureen
• ladle
  

• ½ cup Aunt Sandy's 10x Cannabutter
• ⅓ cup olive oil
  
• 3 large onions, chopped finely
  
• 4 cloves garlic, minced
• 2 cups dry white wine
• ½ cup chopped parsley
• 1 ½ teaspoon dried basil
• 1 ½ teaspoon oregano
• 1/4 teaspoon cayenne pepper
• 1 can (12 ounces) tomato sauce
• 1 can (28 ounces) peeled tomatoes, drained and chopped
• 1 pound large raw shrimp, shelled and deveined
• 3 pounds fillet sea bass
• 3 pounds halibut or cod
• 1 pound scallops
• 2 dozen clams or mussels in the shell
• 2 pounds cracked crab in the shell
  

• Heat the oil in a large soup pot and saute the onions for ten minutes.
  
• Add the garlic, wine, parsley, basil, oregano, cayenne pepper, and cannabutter and stir. Simmer for 10 minutes over low heat.
  
• Add the tomatoes and the tomato sauce. Continue simmering over low heat for 30 minutes.
• Cut all the fish into bite-size pieces.
  
• Stir and add the fish pieces, shrimp, and scallops to the pot and continue to simmer for another 30 minutes. You may need to add additional wine or a bit of water if the sauce gets too thick.
  
• In a steamer, let the clams and mussels steam for 5-10 minutes until the shells open. Discard any that do not open. Add just before serving.
  
• Stir the soup well and ladle it into warmed bowls, leaving the clams and mussels in their shells.