cioppino
(1 rating)
"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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(1 rating)
yield
12 serving(s)
prep time
10 Min
cook time
45 Min
Ingredients For cioppino
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3/4 cbutter
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2onions, chopped
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1 bunchfresh parsley, chopped
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2 clovegarlic, minced
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2 (14.5) canstewed tomatoes
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2 (14.5) canchicken broth
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2bay leaves
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1 Tbspdried basil
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1/2 tspdried thyme
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1/2 tspdried oregano
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1 cwater
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1 1/2 cdry white wine
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1 1/2 lblarge uncooked shrimp, peeled & deveined
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1 1/2 lbuncooked bay scallops
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18small uncooked clams
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18uncooked mussels, cleaned & debearded
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1 1/2 ccooked crabmeat
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1 1/2 lbuncooked cod fillet, cubed
How To Make cioppino
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1Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
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2Add 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.
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3Stir 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!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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