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Cioppino

chef.rylan's picture
Ingredients
  Canned tomatoes 28 Ounce, undrained, cut up to make 3 cups
  Canned stewed tomatoes 16 Ounce, undrained, cut up to make 2 cups
  Tomato sauce 8 Ounce
  Sauterne wine/Dry white wine / fish broth 1 Cup (16 tbs)
  Basil leaves 2 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Clams in shell 12 Small, washed
  Oil 1⁄3 Cup (5.33 tbs)
  Chopped onion 1 1⁄2 Cup (24 tbs)
  Chopped fresh parsley 1 Cup (16 tbs)
  Medium shrimp 1 Pound, shelled, deveined (Fresh)
  Garlic 6 Clove (30 gm), chopped
  Frozen snow crab/Dungeness crab legs in the shell 1 Pound, thawed, cracked
  Halibut/Cod 1 Pound, cut into 1 1/2-inch pieces (Fresh)
  French bread 1
Directions

MAKING
1. In a 5-quart Dutch oven add tomatoes, stewed tomatoes, tomato sauce, wine, basil, salt and pepper.
2. Mix and bring to a boil.
3. Decrease heat and simmer for 10 minutes, stirring occasionally.
4. Bring to boil and add clams.
5. Cover and cook over medium heat for 4 to 6 minutes until clam shells open.
6. In medium saucepan, heat oil.
7. Add onions, parsley, shrimp and garlic.
8. Cover and simmer for 3 to 5 minutes, stirring occasionally.
9. Add the shrimp mixture into tomato-clam mixture. Mix well.
10. Add crab and simmer for 5 minutes.
11. Add fish pieces and simmer for 2 to 3 minutes until fish is flaky.

SERVING
12. Serve with thick slices of French bread to dip in rich broth.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Seafood
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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