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Seafood Cioppino Recipe

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This recipe for Seafood Cioppino, by , is from Jan Grzedzicki's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Category:
Category:
Ingredients:  
Ingredients:  
1/4 lb. Bacon, diced
1 can (28 oz.) diced Tomatoes
1 large Onion, chopped
3 ribs Celery, chopped
5 cloves Garlic, minced
16 oz. Seafood Stock
1/2 cup White Wine or vegetable broth
2 Potatoes, diced
2 Carrots, chopped
1 Tbsp. Red Wine Vinegar
1-2 tsp. Italian Seasoning
1/2 tsp. Sugar
1 Bay Leaf
1 lb. Haddock, cut into 1" pcs.
1 lb. Shrimp
6 oz. Lump Crabmeat
6 oz. Clams, chopped
2 Tbsp fresh Parsley, minced.
Directions:
Directions:
In a 4-5 qt. stockpot, brown bacon and set aside. Saute onion, celery and garlic in bacon drippings. Add potatoes, carrots, tomatoes, broth, vinegar and seasonings. Cook until fork tender over a medium - med/low heat. Add seafood and cook over a low heat for about 15-20 minutes until shrimp turn pink and fish flakes. Stir in parsley and discard bay leaf.

You can cook the soup in a crockpot but do not add seafood until about 30 minutes before serving.
Number Of Servings:
Number Of Servings:
8

 

 

 

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