Cioppino

star pooley

By
@starryrose

"This is a wonderful dish to make for special occasions, as it is pricey to make, but so worth it. You can use any combo of seafoods to make this classic seafood stew with a little bit of everything from the sea. Shrimp, scallops, clams, mussels, and crab meat; seasoned with oregano, thyme and basil. Serve with a loaf of warm, crusty bread for sopping up the delicious broth!"


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Rating:

Comments:

Serves:

12

Prep:

10 Min

Cook:

45 Min

Ingredients

3/4 c
butter
2
onions, chopped
1 bunch
fresh parsley, chopped
2 clove
garlic, minced
2 (14.5) can(s)
stewed tomatoes
2 (14.5) can(s)
chicken broth
2
bay leaves
1 Tbsp
dried basil
1/2 tsp
dried thyme
1/2 tsp
dried oregano
1 c
water
1 1/2 c
dry white wine
1 1/2 lb
large uncooked shrimp, peeled & deveined
1 1/2 lb
uncooked bay scallops
18
small uncooked clams
18
uncooked mussels, cleaned & debearded
1 1/2 c
cooked crabmeat
1 1/2 lb
uncooked cod fillet, cubed

Directions Step-By-Step

1
Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
2
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
3
Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

About this Recipe

Course/Dish: Fish Soups