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Cioppino Entrée

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Ingredients
  Canola oil 1⁄4 Cup (4 tbs)
  Dungeness crabs 3 , cleaned, cracked
  Sea scallops 2 Pound
  Manila clams 2 Pound
  Mussels 2 Pound (Penn Cove)
  Prawns 2 Pound
  Halibut/Salmon 2 Pound, diced
  Dry sherry 2 Cup (32 tbs)
  Cioppino base 1⁄2 Cup (8 tbs)
  Kosher salt 1⁄4 Cup (4 tbs)
  Black pepper 2 Tablespoon
  Butter 12 Ounce
  Grilled focaccia pieces 36
Directions

MAKING
1) In a soup pot, heat the oil.
2) Toss in the crabs, scallops, clams, mussels, prawns and halibut or salmon.
3) Sear the seafood for about 2 minutes.
4) Add the dry sherry to deglaze the pan.
5) Next, add the cioppino base and salt, pepper.
6) Cook the mixture on simmer till the crab reads a temperature of 160F.
7) Add in the butter and check the seasonings at this stage.

SERVING
8) Serve the Cioppino Entree garnished with grilled focaccia.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Stewed
Ingredient: 
Seafood
Interest: 
Party, Healthy
Cook Time: 
20 Minutes
Servings: 
10

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