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  Chopped onion 2 Cup (32 tbs)
  Minced garlic 1 Tablespoon
  Olive oil 1 Tablespoon
  Diced green peppers 1 Cup (16 tbs)
  Diced sweet red peppers 1⁄2 Cup (8 tbs)
  Chopped canned tomatoes 3 1⁄2 Cup (56 tbs) (With Juice)
  Tomato sauce 1 Cup (16 tbs)
  Clam juice/Fish stock 1 Cup (16 tbs)
  Minced basil 1 Tablespoon
  Dried oregano 1⁄2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Haddock/Cod 1 1⁄2 Pound, cut into 2 inch pieces
  Minced parsley 1⁄2 Cup (8 tbs)
  Medium shrimp 1 Pound, peeled and deveined
  Minced parsley 1 Tablespoon
  Grated parmesan cheese 1⁄4 Cup (4 tbs)

In a 4-quart casserole, combine the onions, garlic, and oil.
Microwave on high for 4 to 5 minutes, stirring once, or until the onions are translucent.
Stir in the green peppers and red peppers.
Microwave on high for 4 to 5 minutes, or until the peppers are crisp-tender.
Add the tomatoes with juice, tomato sauce, clam juice or stock, basil, oregano, black pepper, and red pepper.
Microwave on high for 15 minutes.
Stir and microwave on high for 15 to 20 minutes, or until the vegetables are tender.
Add the haddock or cod and 1/2 cup parsley.
Microwave on high for 3 to 4 minutes, or until the fish begins to turn opaque.
Add the shrimp and microwave on high for 2 minutes, or until the shrimp begin to turn opaque.
Cover and let stand for 5 minutes, or until the fish and shrimp are opaque throughout.
Ladle into bowls and sprinkle with the parsley and Parmesan.

Recipe Summary

Difficulty Level: 
Main Dish

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