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Cioppino (Italian Fish Stew)

Ingredients
  Haddock fillets/Frozen or halibut fillets 2 Pound
  Frozen shelled shrimp 8 Ounce, frozen
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm)
  Olive oil/Salad oil 1⁄4 Cup (4 tbs)
  Canned tomatoes/15-ounce can tomato sauce 28 Ounce
  Water 1 1⁄2 Cup (24 tbs)
  Snipped parsley 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Dried basil 1⁄2 Teaspoon
  Pepper 1 Dash
  Dry red wine 1 Cup (16 tbs)
  Clams in shells/15 ounce canned minced clams 24 , drained
  Frozen lobster tails 1 Pound
Directions

Thaw frozen fillets and shrimp.
In Dutch oven cook green pepper, onion, and garlic in oil till tender but not brown.
Add tomatoes, tomato sauce, water, parsley, salt, oregano, basil, and pepper.
Cover; bring to boiling.
Reduce heat; simmer 20 minutes.
Add wine; continue simmering, covered, 10 minutes.
Meanwhile wash clams in shells.
Cut lobster, including shell, into serving-sized pieces.
Cut fillets into pieces, removing bones if necessary.
Add lobster to broth; simmer, covered, 5 minutes.
Add fish and shrimp; simmer 5 additional minutes.
Add clams in shells or canned clams; continue simmering, covered, till shells open, about 5 minutes, or till canned clams are heated through.
Discard any clams in shells that have not opened during cooking.
Serve in soup bowls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Seafood
Interest: 
Party

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