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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Cioppino Recipe

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This recipe for Cioppino is from Ga-ga's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 C olive oil
1/4 C butter
1 rib celery, chopped
1 onion diced
1 28 oz can crushed tomatoes
2 C clam juice, seafood stock or chicken broth
2 C white wine
4 cloves crushed garlic
1 lemon, juiced
1 tsp Worcestershire sauce
1 bay leaf
1 tsp dried basil
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp crushed red pepper flakes
Salt & freshly ground pepper
1 Dungeness crab or substitute (lobster or crab legs)
1 lb firm white fish, cut into 1 " pieces (cod, grouper, flounder, halibut, snapper)
1 lb lg shrimp, peeled & deveined
24 mussels and/or clams
1/2 lb sea scallops (about 4)
1/4 C Italian parsley, chopped

Crusty bread for serving
Directions:
Directions:
Melt butter, add olive oil & sauté veggies. Add all other ingredients except seafood & parsley. Simmer, covered for 45 minutes. Remove the lid and cook on med low for 15 more minutes.

Add crab or lobster, fish, shrimp, scallops & mussels. Cook, covered until shrimp has turned pink and the mussels have opened. The fish should be firm but flake.

Top with parsley.

Serve with a good hard bread.
Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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