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Cioppino Key West

Fondue.Chef's picture
  Chopped onion 1⁄4 Cup (4 tbs)
  Olive oil 2 Tablespoon
  Clam broth 2 Cup (32 tbs)
  Peeled chopped tomatoes 2 Cup (32 tbs) (Ripe Ones)
  Carrot 1 , finely chopped
  Chopped celery 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Paprika 1⁄2 Teaspoon
  Oregano 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), chopped
  Bay leaves 2
  Raw shrimp 1⁄2 Pound, shelled and deveined
  Scallops 1⁄2 Pound
  Oysters 1⁄2 Pint
  Canned crabmeat 6 1⁄2 Ounce (1 Can)
  Sole fillets/Haddock fillet 1 Pound
  Melted butter 2 Tablespoon
  Parmesan cheese 1 Tablespoon

In a large casserole, saute onion in oil until golden.
Add clam broth, tomatoes, carrot, celery and seasonings.
Cover and simmer 1 hour, stirring occasionally.
Add shrimp and scallops and cook 10 minutes longer.
Stir in oysters and crab-meat.
Meanwhile, cut fish fillet into 6 pieces and brush with melted butter.
Broil until almost done (about 6 minutes).
Sprinkle with Parmesan cheese and broil 2 to 3 minutes longer.
Place fillets into seafood mixture and serve in bowls.

Recipe Summary

Side Dish

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