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Cioppino

Posted in : Dinner, Seafood on by : Master Chef

Cioppino is seafood comfort food. While the name may impart notions of complicated haute cuisine technique, the reality of preparation could hardly be more simple. Traditionally this is a fish stew made from the catch of the day,where the fishermen’s extra bits were tossed into a wine and tomato based stock, served shells and all with a thick piece of bread to sop up every drip of the tasty stock.

Ingredients

1/2 cup margarine
2 onions
3 cloves garlic, minced
2 14.5 ounce cans stewed tomatoes
4 cups water
3 Tablespoons Better than Bouillon No Chicken Base
1 bunch fresh parsley, chopped
2 bay leaves
1 Tablespoon basil (dried or fresh) chopped
1/2 teaspoon thyme
1/2 teaspoon oregano
1 cup clam juice
1 1/2 cup white wine

Seafood of your choice (but this is what we can usually get):
1 1/2 pounds shrimp, peeled and deveined
1 1/2 pounds bay scallops
1 1/2 pounds crabmeat
1 1/2 pounds cod fillets, cubed
may also add 18 small clams and/or mussels, cleaned and debearded

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