Cioppino
User Reviews
5
4 reviews
Excellent
Cioppino
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San Francisco fish stew.
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Ingredients
- 3 tablespoons olive oil
- 1 onion chopped, medium
- 3 cloves garlic minced
- 2 shallot minced
- 1 28 ounce diced tomatoes undrained, canned
- 2 14 1/2 ounce chicken vegetable or fish broth, canned
- 1 cup white wine dry
- 1 8 ounce clam juice bottle
- 2 tablespoons tomato paste
- 2 tablespoons thyme chopped, fresh
- 1 tablespoon oregano chopped, fresh
- 1 teaspoon dried red pepper flakes or more, crushed
- 1 bay leaf
- 1/2 cup parsley chopped
- basil chopped, fresh, handful
- fish shellfish and mollusks, such as cod, snapper, halibut or salmon, crab legs, shrimp, mussels, clams, scallops, rinsed. Scrub mussels and clams. Figure about 8-10 ounces of fish/seafood per person, (including shells, assorted firm fleshed
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onions and shallots and sauté until translucent, about 3 minutes.
- Add onion, cook 1 or 2 minutes. Add next nine ingredients, tomatoes through bay leaf, bring to a boil. Reduce heat and simmer on low for about 40-45 minutes.
- Add clams and mussels, cover and cook on low for about 5 minutes or until shells begin to open. Add fish, shrimp and/or crab and cook an additional 5 minutes or until fish is cooked through and clams and mussels are opened. Discard any unopened mollusks.
- Adjust seasoning, adding more more salt or red pepper if desired.
- Add fresh chopped parsley and basil.
- Serves 4. Can easily be doubled or tripled.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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