Classic Cioppino

Seafood.Master.Chef's picture

Nov. 18, 2011

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
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
Raw prawns/Raw shrimp 1 Pound (in shell)
Clams in shell 2 Pound , well scrubbed
Dungeness/Blue crabs 4 to 6

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
Servings: 4

Nutrition Facts

Serving size

Calories 878Calories from Fat 220

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 3 g15%

Trans Fat 0 g

Cholesterol

Sodium 2288 mg95.33%

Total Carbohydrates 53 g17.7%

Dietary Fiber 11 g44%

Sugars 10 g

Protein 109 g218%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet