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Cioppino Recipe

Ingredients

How to make it

  • Mix the flour and paprika and coat the scallops and shrimp and set aside ( shake of excess flour). In a stew pot on a low flame saute the fennel in 1/2 of the olive oil for 5 minutes. Add the onion, poblano and saute another 5 minutes. Add the tilapia and garlic and saute for 3-5 minutes and break apart the tilapia filet while stirring. Add the crushed chilis and stir for 30 seconds. Add the tomatoes with juice and oregano and stir while breaking apart tomatoes. After 5 minutes add the stock.Turn flame up to medium and continue cooking. In another pan add the white wine and steam to open the mussels discarding the ones that don't open. Add this along with the juices to the tomato stock. Use the remaining oil to coat a pan and saute the shrimp in scallops for 3 minutes. Add this to the remaining ingredients along with the reserved green parts from the fennel bulb, the calamari rings and cook for another 5 minutes stirring frequently.

Reviews & Comments 4

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  • mrgresch 15 years ago
    I'm not sure about the clam stock. Kitchen basics has a decent seafood stock and I use that because we have no good fish mongers here with good fish to make my own stock. The only advice I'd give you is take all your shrimp shells, heat them in a sauce pan till they turn color, around a minute or so, then add some peppercorn, bay leaf and 2 cups of cold water. simmer around 20 minutes and strain. After it sits for 10 minutes all the particles will sink to the bottom. Then perhaps combine the shrimp stock with the clam juice. make sure you tell me how it turns out because I've never used clam juice.
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    " It was excellent "
    linebb956 ate it and said...
    You have some awesome Italian recipes...
    Now for a question.. the seafood stock.. I don't think I can get that here.. can I use clam stock?
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  • mrgresch 15 years ago
    Thanks lunasea. I could eat the stuff everyday especially if you add lobster.
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    " It was excellent "
    lunasea ate it and said...
    I adore Cioppino and this is very similar to the version I make and like the best. I'll be giving your recipe a try next time out. Love your use of the seafood stock - bravo! Thank you. ~Vickie
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mrgresch Milwaukee, WI

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