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Cioppino Recipe

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This recipe for Cioppino is from The Foods We Love, 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:  
1/2 c. olive oil or 1/2# butter
2 med or 1 large onion, chopped
2-4 cloves of garlic, minced
1 c. of fresh parsley, chopped and lightly packed
2 large cans (14.5 oz each) of tomatoes or stewed tomatoes
2 cans (14.5 oz) chicken broth
1-2 bay leaves
1 T dry basil
1/2 t. of thyme
1/2 t. oregano
1 c. of water (a bit more/less depending on the wine)
1-2 c. white wine (use the good stuff)
1 1/2# shrimp peeled and devined
1 1/2# scallops
1 1/2# cod fillets, cubed
1 # cleaned crab legs; separated
optional: 18 small clams and or use 18 mussels ( if added use less shrimp and scallops)
Directions:
Directions:
Melt butter in a 6-8 quart pot over medium heat. Add onions, garlic and parsley; cook, stirring, until onions are softened.

Add tomatoes, mashing them, and their liquid. Add the broth, bay leaf, other seasonings, water, crab legs and wine. Mix well. Bring to a boil and reduce heat; cover and simmer about 30 minutes.

Add shrimp, scallops, fish, mussels and clams (if adding). Bring to a boil. Return stew to simmering and continue cooking covered, for 5 to 10 minutes or until scallops are opaque and clams have opened. Discard any clams that don't open.
Personal Notes:
Personal Notes:
Serve with warm crusty bread! It has so much more flavor the next day!

 

 

 

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