Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

Cioppino with LIme Gremolata Recipe

Ingredients

How to make it

  • Soak the clams and mussels in a bowl of cold salted water (approx. 1 tablespoon salt per gallon water) for 15 minutes.
  • Rinse the clams and mussels, scrubbing them of dirt. Pull the beards off of the mussels. Discard any with cracked or open shells.
  • Return the clams and mussels to the salted water and let stand until they are needed.
  • Heat the oil in a large and heavy pot. Add the garlic, shallots and rede pepper. Cook over medium heat for about 6 to 8 minutes.
  • Add the tomato paste and cook for another 5 minutes while gently stirring.
  • Add 1 cup stock and bring to a boil.
  • Remove the clams and mussels from their water and add to the pot.
  • Cover and cook just until the shells open. About 5 minutes. Gently tap any that have not opened. If they still do not open, throw them out.
  • Add the remaining stock, 2 teaspoons of salt, fish, shrimp and scallops. Cook over medium heat for about 8 to 10 minutes. Add the lemon juice.
  • Taste and adjust salt if needed.
  • Sprinkle with the Lime gremolata, but save a little for your guests to add at the table.
  • Serve up with crusty Italian bread.

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    notyourmomma ate it and said...
    Unbelievably good. The lime gremolata is terrific.
    Was this review helpful? Yes Flag

The Cook

cal Albuquerque, NM

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes