Cioppino
From pamela 17 years agoIngredients
- 18 clams, small sized shopping list
- 18 mussels, cleaned and de-bearded shopping list
- 1 1/2 pounds cod fillets, cut into cubes (optional) shopping list
- 1 1/2 cups crabmeat shopping list
- 1 1/2 pounds bay scallops shopping list
- 1 1/2 pounds large shrimp - peeled and de-veined shopping list
- 2 onions, diced shopping list
- 1 cup water shopping list
- 3/4 cup butter shopping list
- 2 (14.5 oz) cans stewed tomatoes shopping list
- 2 (14.5 oz) cans chicken broth shopping list
- 2 bay leaves shopping list
- 1 bunch fresh parsley, chopped shopping list
- 1 tbsp dried basil shopping list
- 2 garlic clove, finely diced shopping list
- 1/2 tsp dried thyme shopping list
- 1/2 tsp dried oregano shopping list
- 1 1/2 cups white wine shopping list
How to make it
- In a large stockpot, over medium-low heat melt the butter, then add onions, garlic and parsley. Cook slowly, stirring from time to time, until the onions soften.
- Add the tomatoes to the pot (break them into chunks as you place them in the pot). Then, mix in the chicken broth, bay leaves, basil, oregano, thyme, water and wine. Mix together well then cover and simmer for 30 minutes.
- Add in the clams, mussels, crabmeat, scallops, and shrimp. Stir in the fish, if preferred and bring to boil. Reduce heat, and simmer (covered) 5-7 minutes until clams open. Pour the soup into bowls, and serve with a warm, crusty bread.
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