cioppino stew
Growing up in a Italian family this was one of the family recipes we had every christmas eve, traditional of 7 fish items on christmas eve.
prep time
30 Min
cook time
2 Hr
method
---
yield
6-12 serving(s)
Ingredients
- 2 cans stewed tomatoes
- 1/2 cup olive oil
- 3 medium onions diced
- 3 cloves garlic diced
- 1/2 can tomato paste
- 4 cups water
- 1 cup dry red wine
- 1 cup sliced white mushrooms
- 2 teaspoons dry parsley
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 large bay leaf
- 1/4 teaspoon oregano
- 1/2 teaspoon sweet basil
- 1 teaspoon paprika
- 1-1 1/2 pounds any white fish
- 1-1 1/2 pounds bay scallops
- 1-1 1/2 pounds crabmeat (fresh or imitation)
- 1-1 1/2 pounds medium raw shrimp (peeled & devein)
- 1-1 1/2 pounds chopped clams (fresh clams optional)
- 1- 1 1/2 pounds fresh mussels (optional)
- CHRISTMAS EVE ITALIAN CIOPPINO STEW
How To Make cioppino stew
-
Step 1Fry the onions & garlic till soft. Add tomato paste and spices fry together then add the stewed tomatoes, water, bay leaf, red wine, mushrooms let simmer for 1 1/2 hours.
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Step 2Then add the fish and cook till it flakes When adding the white fish cut it into smll chunks, add firm white fish such as cod or hadock.
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Step 3A nice warm crusty Italian bread goes great for dunking and soaking up the broth. Mangia, Mangia
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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