cioppino
"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!"
prep time
10 Min
cook time
45 Min
method
---
yield
12 serving(s)
Ingredients
- 3/4 cup butter
- 2 - onions, chopped
- 1 bunch fresh parsley, chopped
- 2 cloves garlic, minced
- 2 (14.5) cans stewed tomatoes
- 2 (14.5) cans 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 dry white wine
- 1 1/2 pounds large uncooked shrimp, peeled & deveined
- 1 1/2 pounds uncooked bay scallops
- 18 - small uncooked clams
- 18 - uncooked mussels, cleaned & debearded
- 1 1/2 cups cooked crabmeat
- 1 1/2 pounds uncooked cod fillet, cubed
How To Make cioppino
-
Step 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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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.
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Step 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! 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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Category:
Fish Soups
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