"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Seafood Stew-Cioppino Style a la Lydia Recipe

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This recipe for Seafood Stew-Cioppino Style a la Lydia, by , is from Lydia's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lydia Brown
Added: Sunday, March 30, 2008


1 lb firm fish fillets
1/2 lb peeled shrimp
1/2 lb scallops
1 can clams-whole or chopped
1 tbsp olive oil
1 medium onion, chopped
1 clove garlic, minced
1/2 green bell pepper, chopped
1 small bulb anise (fennel), chopped
1 can stewed tomatoes with juice, chopped
1 bay leaf
oregano, basil, parsley
salt and pepper
1/4 tsp hot pepper flakes or dash of hot pepper sauce
1/2 cup white wine
1 8oz bottle clam juice
1/4 cup Pernod or Ouzo
chopped fennel leaves for garnish

In a large pot, heat the olive oil and soften the garlic, onion, fennel and bell pepper. Add the tomatoes, wine and seasoning. Simmer until the veggies are tender. Add the Pernod or Ouzo and simmer a few minutes more to cook off the alcohol. This can be done ahead of time. Shortly before serving, heat the base to a simmer and add the seafood. Cook on low until done. Sprinkle with fennel leaves and serve.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
None of this is cast in stone. Add, subtract any ingredient you feel like. I do it off the top of my head and so amounts are very variable.




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