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Classic Cioppino

Ingredients
  Olive oil 1⁄4 Cup (4 tbs)
  Onion 1 Medium, chopped
  Celery stalks 4 , thinly sliced
  Carrots 4 Medium, thinly sliced
  Garlic 6 Clove (30 gm), minced
  Parsley 1⁄4 Cup (4 tbs), chopped
  Canned solid pack tomatoes/Large fresh tomatoes-4,chopped 28 Ounce (1 can)
  Canned tomato sauce 16 Ounce (2 cans, 8 ozs each)
  Water/Clam juice /combination 1 1⁄2 Cup (24 tbs)
  Dry sherry 1 Cup (16 tbs)
  Lemon 1 , thinly sliced
  Sweet basil 1 1⁄2 Teaspoon
  Marjoram 1 1⁄2 Teaspoon
  Oregano 1 1⁄2 Teaspoon
  Thyme 1 1⁄2 Teaspoon
  Firm white fish 1 1⁄2 Pound, cut into bite-sized pieces (flounder, turbot, halibut)
  Raw prawns/Raw shrimp 1 Pound (in shell)
  Clams in shell 2 Pound, well scrubbed
  Dungeness/Blue crabs- 4 to 6 1 , cooked, cleaned and cracked
Directions

MAKING
1. Heat oil in large kettle or Dutch oven, add vegetables and saute until tender, for 10 minutes
2. Add remaining ingredients, except fish and shellfish and simmer gently 1-1/2 hours because the broth will have the best flavor if it is prepared one day in advance
3. 20 minutes before serving, add fish and shellfish to simmering broth and cover and cook 20 minutes
4. Discard any clams that have not opened
5. To serve, ladle some of each kind of fish into warm soup bowls and
top with broth

SERVING
6. Serve with hot garlic bread

TIPS
Make it easy on your family or guests and serve extra bowls to discard shells in. Also finger bowls, in which to wash your hands, would be nice also

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Fish
Interest: 
Healthy
Servings: 
4

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