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Cioppino With Bread

New.Wife's picture
Ingredients
  Onion 1 Large, chopped to make 1 cup
  Green pepper 1 Medium, halved, seeded and chopped
  Sliced celery 1⁄2 Cup (8 tbs)
  Carrot 1 , pared and shredded
  Garlic 3 Clove (15 gm), minced
  Olive oil 3 Tablespoon
  Canned tomatoes 2 Pound (2 Cans Of 1 Pound Each)
  Tomato sauce 8 Ounce (1 Can)
  Basil leaf 1 Teaspoon, crumbled
  Bay leaf 1
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Halibut steak 1 Pound (Fresh / Frozen)
  Mussels/Clams in shells 12
  Dry white wine 1 1⁄2 Cup (24 tbs)
  Frozen shelled deveined shrimp 8 Ounce (1 Package)
  Scallops 1⁄2 Pound (Fresh / Frozen)
  Minced parsley 2 Tablespoon
Directions

MAKING
1 In a kettle or a Dutch oven add olive oil and saute onion, green pepper, celery, carrot and garlic until soft.
2 Stir in tomatoes, tomato sauce, basil, bay leaf, salt and pepper; heat to boiling.Reduce heat; cover and simmer for 2 hours. Discard the bay leaf.
3 While the sauce simmers, remove the skin from the halibut; cut into serving-size pieces. Using a stiff brush, thoroughly scrub the mussels, cutting off their "beards," or the clams, under running water to remove any residue of mud and sand.
4 Stir wine into sauce in the kettle. Add halibut, shrimp and scallops. Simmer, covered for 10 minutes longer.
5 Place mussels or clams in a layer on top of the fish in the kettle; cover and steam for 5 to 10 minutes, or until the shells are fully opened and fish flakes easily. (Discard any unopened mussels or clams.)
6 Ladle into soup plates or bowls. Sprinkle with parsley.

SERVING
7 Serve with sourdough bread, or crusty French or Italian bread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Seafood
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
120 Minutes
Ready In: 
140 Minutes
Servings: 
8

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