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Cioppino Recipe

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This recipe for Cioppino is from Cuisine de Famille Encore!, 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 T olive oil
1 c. chopped onion
1 T minced garlic
2 c. dry white wine
1 lb. firm ripe tomatoes, chopped,
or 14 ½ oz. can diced tomatoes
½ c. tomato paste
2 Tbsp. minced fresh basil or 2 tsp. dried basil
½ tsp. pepper
Salt to taste.

1 lb. firm white-fleshed fish, such as halibut or cod
8 oz. shelled, deveined shrimp
8 oz. scallops
1 cooked Dungeness crab (2 lb.), cleaned & cracked
1 ½ lb. clams in shells

¼ c. chopped parsley
Lemon wedges
Sourdough bread
Directions:
Directions:
Step 1 - The Broth:
Heat olive oil in 5 or 6 qt. pan on medium high heat. Add garlic & onion, stirring often until onion is limp (3-5 min.). Add wine, tomatoes with juice, tomato paste, basil & pepper. Bring to boil, reduce heat & simmer for 10 min. Salt to taste.

Step 2 – The Seafood:
While broth simmers, cut fish into 1 to 2-inch pieces. Scrub clams. Gently stir fish, shrimp, scallops & clams into the broth. Cover & simmer just until fish, shrimp & scallops are cooked, but still moist, and clams have popped open. (7-9 minutes). Discard clams that don’t open. Add crab gently to immerse in broth. Cover & cook 2-3 minutes. Sprinkle with parsley. Serve with bread & lemon wedges.

 

 

 

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