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  Fish fillets 8 Ounce (Fresh / Frozen)
  Chopped sweet pepper 3⁄4 Cup (12 tbs) (Green / Red Colored)
  Chopped onion 1⁄2 Cup (8 tbs)
  Water 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Canned low sodium tomatoes/3 medium tomatoes, peeled, seeded, and cut up 14 1⁄2 Ounce, cut up (1 Can)
  Canned low sodium tomato sauce 8 Ounce (1 Can)
  Dry wine 1⁄2 Cup (8 tbs) (Red / White Colored)
  Snipped parsley 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Dried oregano 1⁄4 Teaspoon, crushed
  Dried basil 1⁄4 Teaspoon, crushed
  Pepper 1⁄8 Teaspoon
  Canned minced clams 6 1⁄2 Ounce (1 Can)
  Frozen peeled cooked shrimp 3 Ounce

Thaw fish, if frozen.
Cut fish into 1-inch pieces.
In a large saucepan stir together the green or red sweet pepper, chopped onion, water and garlic.
Bring to boil, reduce heat.
Cover and simmer for 3 to 4 minutes or till the onion is tender.
Add the undrained canned or fresh tomatoes, tomato sauce, wine, parsley, salt, oregano, basil and pepper.
Bring to boil, reduce heat.
Cover and simmer for 10 minutes.
Add the fish, undrained clams and frozen shrimp.
Bring just to boil, reduce heat.
Cover and simmer for 4 to 5 minutes or just till fish begins to flake easily and shrimp are heated through.

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