cioppino
Being Italian my family celebrated the Feasts of the Seven Fishes on Christmas Eve at my grandma's house every year.This was one of the yearly delicious fish dishes that you could find on the dinning room table. I added a few of my own touches to it when I started to prepare it. This is a favorite any time of the year!
prep time
10 Min
cook time
45 Min
method
Stove Top
yield
12-14 serving(s)
Ingredients
- 3/4 cup butter
- 2 - onions, chopped
- 2 cloves garlic, minced
- 1 bunch fresh flat leaf italian parrsley, chopped
- 2 cans 14.5 ounce cans stewed tomatoes
- 2 cans 14.5 cans low sodium chicken broth
- 2 - bay leaves
- 1 tablespoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 cup water
- 1 1/2 cups white wine
- 1 1/2 pounds large shrimp, peeled and deveined
- 1 1/2 pounds scallops, bay or sea
- 18 small clams
- 18 - mussels, cleaned and debearded
- 1 1/2 cups crab meat (i like to use the crab legs)
- 1 1/2 pounds cod fillets, cubed
- - salt and pepper to taste
How To Make cioppino
-
Step 1Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. cook lowly, stirring occasionally until onions are soft.
-
Step 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.
-
Step 3Stir in the shrimp, scallops, clams, mussels and crab meat. Stir in fish. Bring to boil. Lower heat, cover and simmer 5-7 minutes until clams open. discard any clam or mussel that does not open. Ladle broth and seafood into bowls and serve with warm crusty bread. This is sooooo good.
- 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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