HOMEMADE CIOPPINO
From grizzlybear 16 years agoIngredients
- Sauce shopping list
- ¼ cup olive oil shopping list
- 1 large onion chopped shopping list
- 4 cloves garlic minced shopping list
- 1 green bell pepper chopped shopping list
- 1 (14.5 oz) can diced tomatoes shopping list
- 1 (8 0z) can tomato sauce shopping list
- 1 (14 oz) can chicken or 2 cups fish stock shopping list
- 2 cups dry white wine shopping list
- 2 tbsp. finely chopped fresh parsley shopping list
- 2 tbsp. chopped fresh basil or 1 ½ tsp. dried basil shopping list
- Pinch sugar shopping list
- seafood shopping list
- 1 or 2 crabs , cooked, cleaned, and sectioned (can also use 1 or 2 lbs crawdads ) shopping list
- 9 fresh clams, scrubbed shopping list
- 9 fresh mussels, scrubbed shopping list
- 1 lb. cod fillet, cut into 2-inch pieces ( can use any Firm meat, fish) shopping list
- 1 lb. prawns (21 to 25 count), peeled and deveined shopping list
- ¼ lb. sea scallops shopping list
How to make it
- Heat oil in a very large stockpot. Add onion; sauté until soft. Add garlic and bell peppers; cook 5 minutes. Add tomatoes, tomato sauce, broth, wine, parsley, basil, and sugar; bring to a boil. Reduce heat and simmer, covered, for 20 minutes. (the broth can be made ahead at this point and refrigerated up to 8 hours. Reheat before adding seafood.)
- Add crabs; cover and simmer 5 minutes. Add remaining seafood, tucking under crab so that it is covered with broth; simmer 5-10 minutes or until shrimp is pink and clams and mussels are open. (Discard any that do not open.) serve with lots of crusty sourdough bread.
- Variation: For a quicker cioppino, substitute 2 (32 oz) jars San Francisco style cioppino sauce for the first 11 ingredients. Place in a very large stockpot. Add 1 cup of wine and bring to a boil. Add seafood as directed above. Stir in 2 tbsp. lemon juice before serving.
- Makes 4 generous servings
People Who Like This Dish 2
- notyourmomma South St. Petersburg, FL
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