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Cioppino Recipe

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This recipe for Cioppino is from Rennie's River Elementary 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:  
2 tbsp butter
3 tbsp olive oil
2 cloves of garlic minced
1 medium sized onion chopped
400g can diced tomatoes
2 cups of fish stock (sub with chicken or vegetable)
1 cup white wine (optional)
1 bay leaf
1 tsp Italian seasoning
200 g live mussels
350g cod fillets cut into chunks
250g sea scallops
350g raw shrimp (shelled and deveined)
Salt and pepper to taste
Directions:
Directions:
Melt the butter with the oil in a large pan over medium heat, add the garlic and onion, and cook, stirring occasionally for three minutes. Stir in the tomatoes, stock wine, Bayleaf, and Italian seasoning. Bring to a boil, then reduce the heat, cover, and let’s sit for 30 minutes.
Put the mussels in a colander and rinse well under cold running water discard any with broken shells. Put the mussels in a large pan with just enough water to cover them and cook covered over high heat shaking the pan occasionally for 3 to 4 minutes until the mussels have opened. Discard any that remain closed. Drain and set aside.
Add to the tomato mixture and simmer for three minutes. Add the mussels, scallops and shrimp and cook for another five minutes or until the shrimp turn pink with salt and pepper to taste and simmer for one more minute. Remove the bay leaf and ladle the soup into serving bowls.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
25-30 minutes
Personal Notes:
Personal Notes:
This is a soup that our family makes and serves on Christmas Eve when we have family and friends visit.

 

 

 

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