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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Seafood Cioppino Recipe

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This recipe for Seafood Cioppino is from Jan Grzedzicki's Favorite Recipes, 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 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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