You are here

Cioppino Supreme

Western.Chefs's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Seafood
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
8

Rate It

Your rating: None
4.157145
Average: 4.2 (14 votes)