Cioppino
From lacrenshaw 15 years ago
- 45 minutes to make
- Serves 12
Via Star Pooley at allrecipes, this is a stew made wonderful by all things from the sea. Best served with crusty bread for sopping up the juices.
Ingredients
- 3/4 cup butter shopping list
- 2 medium onions, chopped shopping list
- 2 cloves garlic, minced shopping list
- 1 bunch fresh parsley, chopped shopping list
- 2 (14.5 ounce) cans stewed tomatoes shopping list
- 2 (14.5 ounce) cans chicken broth shopping list
- 2 bay leaves shopping list
- 1 tablespoon dried basil shopping list
- 1/2 teaspoon dried thyme shopping list
- 1/2 teaspoon dried oregano shopping list
- 1 cup water shopping list
- 1 1/2 cups white wine shopping list
- 1 1/2 pounds large shrimp, peeled and deveined shopping list
- 1 1/2 pounds bay scallops shopping list
- 18 small clams shopping list
- 18 mussels, cleaned and debearded shopping list
- 1 1/2 cups crab meat shopping list
- 1 1/2 pounds cod fillets, cubed (optional) shopping list
How to make it
- Over medium low heat melt the butter in a large stockpot.
- Add onions, garlic and parsley.
- Cook slowly, stirring often until onions are tender.
- Add tomatoes, breaking them into chunks.
- Add chicken broth, bay leaves, basil, thyme, oregano, water and wine.
- Stir well to combine.
- Cover and simmer for 30 minutes.
- Stir in the shrimp, scallops, clams, mussels and crab meat.
- Stir in cod, if desired.
- Bring to a boil.
- Lower heat, cover and simmer 5 to 7 minutes until clams open.
- Ladle soup into bowls and serve with crusty bread.
The Rating
Reviewed by 5 people-
I love Cioppino the recipe sounds fantastic - can't wait to try it - thank you for sharing
ravenseyes
in Belcamp loved it
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Yum, looks fantastic! I have never tasted this so I am eager to try this one.
bluewaterandsand
in GAFFNEY loved it
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Actually sounds pretty quick too. Thanks This one's a keeper.
rottman
in Nottingham loved it
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