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Cioppino Supreme

Western.Chefs's picture
  Olive oil 2 Tablespoon
  Onion 1 Cup (16 tbs), chopped
  Green pepper 1 Cup (16 tbs), chopped
  Garlic 3 Clove (15 gm), minced
  Dried basil leaves 1 Teaspoon
  Black pepper 2 Teaspoon
  Plum tomatoes 2 Pound, chopped seeded
  Tomato paste 3 Tablespoon
  Bay leaves 2
  White wine/Fish stock 3 Cup (48 tbs)
  Lobsters 4 Pound
  Halibut fish 2 Pound, cut into pieces
  Littleneck clams 24 , scrubbed
  Scallops 12 Ounce
  Frozen shrimp 12 Ounce, deveined
  Parsley 1⁄4 Cup (4 tbs), minced

1. In a 20-quart kettle, Dutch oven, or lobster pot, heat the oil over moderately high heat. Stir in the onion, green pepper, garlic, basil, oregano, and black pepper; cook for 5 minutes. Add the tomatoes, tomato paste, bay leaves, and wine and simmer, uncovered, for 5 minutes.
2. Meanwhile, in another large, covered pot of boiling water, cook the lobsters or crabs for 5 minutes. Add to the kettle with the fish and clams. Lower the heat, cover, and simmer for 6 minutes. Add the scallops and shrimp and cook 3 minutes more or just until the shrimp turn opaque. Discard the bay leaves, sprinkle with the parsley, and serve with San Francisco Sourdough.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 650 Calories from Fat 98

% Daily Value*

Total Fat 11 g16.7%

Saturated Fat 1.4 g6.9%

Trans Fat 0 g

Cholesterol 392.2 mg130.7%

Sodium 991.2 mg41.3%

Total Carbohydrates 19 g6.3%

Dietary Fiber 2.9 g11.6%

Sugars 2.9 g

Protein 100 g199.5%

Vitamin A 29.5% Vitamin C 54.4%

Calcium 22.6% Iron 26.8%

*Based on a 2000 Calorie diet

Cioppino Supreme Recipe