You are here

Cioppino

admin's picture
Ingredients
  Chopped marjoram 1⁄4 Cup (4 tbs) (1/4 Cup)
  Chopped rosemary 2 Tablespoon
  Chopped sage 2 Tablespoon
  Chopped thyme 2 Tablespoon
  Chopped sweet basil 4 Tablespoon
  Chopped parsley 1⁄2 Cup (8 tbs)
  Garlic 4 Clove (20 gm), mashed/minced
  Red peppers 4 Small, finely chopped
  Swiss chard 1 Bunch (100 gm)
  Cockle clams 40
  Cooked crabs 2 Large, cleaned and cracked
  Prawns 36
  Sea bass/Rockfish/ other firm fleshed white fish 2 Pound
  Canned solid packed tomatoes 2 Pound (2 Large Can)
  Canned tomato paste 6 Ounce (1 Small Can)
  Olive oil 3⁄4 Cup (12 tbs)
  Salt 2 Tablespoon
  Ground pepper 2 Teaspoon
  Dry white table wine 1 Cup (16 tbs)
Directions

Combine the marjoram, rosemary, sage, thyme, and sweet basil; add parsley, garlic, and chopped red peppers; toss all together with the Swiss chard.
Arrange clams in the bottom of a large, heavy 8-quart kettle with a tight fitting cover.
Sprinkle part of the herb and Swiss chard mixture over the clams; put the cracked crab in next, and sprinkle with another layer of herbs and chard.
Add the prawns, another layer of the herb mixture, and arrange the sea bass on top.
Mix together tomatoes, tomato paste, olive oil, salt, and freshly ground pepper and pour over all.
Cover and simmer for 30 minutes; pour in wine, and simmer 10 minutes longer, or until the seasonings are well blended.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Fish
Interest: 
Everyday

Rate It

Your rating: None
4.18125
Average: 4.2 (16 votes)