Cioppino Recipe
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
6
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Course
Main Course
Cioppino Recipe
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This is a recipe for Cioppino.
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Ingredients
- 1 lb. fish steak I used swordfish steak
- 12 to 15 pieces large sea scallops
- 1 lb mussels
- 1/2 lb. Manila clams
- 1/2 lb. large shrimp
- 2 Dungeneous crab clusters
- 1/2 lb squid rings
- 1.5 oz. fresh basil
- 1/2 cup chopped flat leaf parsley
- 1 14 oz. can diced tomato
- 1 medium red bell pepper sliced into strips
- 6 tablespoons tomato paste
- 2 cups Pinot Grigio white wine
- 2 cups water
- 1 medium yellow onion wedged
- 1/2 fennel bulb chopped
- 4 cloves garlic crushed
- 1/8 teaspoon Cayenne pepper powder
- 3 tablespoons extra virgin olive oil
- Salt and ground black pepper to taste
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Instructions
- Heat oil in a cooking pot.
- Once the oil starts to get hot, add the chopped fennel bulb. Saute for 1 minute.
- Add onion and garlic. Continue to saute until onion becomes soft and translucent.
- Pour canned diced tomato, water, and Pinot Grigio wine. Let boil. Continue to boil in medium heat for 5 minutes.
- Add the fish steaks, shrimp, and scallops. Cook for 1 to 2 minutes.
- Remove the fish and seafood from the pot using a slotted spoon. Set aside.
- Add basil, bell pepper, and parsley. Stir.
- Add crab, clams, and mussels. Cover the pot. Cook for 3 to 5 minutes.
- Put the fish, shrimp, and scallops back into the pot. Gently stir.
- Add Cayenne pepper, salt and ground black pepper.
- Transfer to a serving bowl.
- Serve with toasted sour dough bread.
Nutrition Information
Show Details
Serving
6g
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 6g |
* Percent Daily Values are based on a 2,000 calorie diet.
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