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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cioppino Recipe

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This recipe for Cioppino is from Pipkin Family 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:  
3/4 cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 oz.) cans stewed tomatoes
2 (14.5 oz.) cans chicken broth
2 bay leaves
1 Tbs. dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
1 C water
1 1/2 cups white wine
1 1/2 lbs. large shrimp, peeled and deveined
1 1/2 lbs. bay scallops
18 small clams
18 mussels
1 1/2 cups fresh crabmeat
1 1/2 lbs. cod fillets, cubed
Directions:
Directions:
Over medium heat, melt butter in large stockpot. Add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft. Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cook on low heat 30 minutes. Stir in shrimp, scallops, clams, mussels, and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams and mussels are opened. Serve with warm crusty bread.
Personal Notes:
Personal Notes:
I omit the clams and double the mussels. I also add 1-2 tsp of Red Pepper Flakes.(Susie)

 

 

 

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