Cioppino

Cioppino

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Angela Pietrantonio

By
@mrsjoepie

I have had this recipe for quite a few years now and I love to make it from time to time when I am in the mood for some fish but want it in a soup! This soup has a fabulous flavor!

Recipe Source~ Country Italian Cooking

Rating:

★★★★★ 1 vote

Comments:
Serves:
14 (1 cup per serving)
Prep:
10 Min
Cook:
30 Min

Ingredients

  • 2 Tbsp
    olive oil
  • 1 1/2 c
    chopped onion
  • 1 c
    chopped celery
  • 1/2 c
    chopped green bell pepper
  • 1 large
    clove garlic, minced
  • 1 can(s)
    (28 oz.) crushed tomatoes
  • 1 can(s)
    (6oz.) tomato paste
  • 1 tsp
    italian seasoning
  • 1 tsp
    salt
  • 1/2 tsp
    ground black pepper
  • 2 c
    water
  • 1 c
    dry red wine or chicken broth
  • 3 lb
    white fish, shrimp, scallops, cooked crab, cooked lobster, clams and/or oysters (in any proportion)

How to Make Cioppino

Step-by-Step

  1. Heat oil in large saucepan. Add onion, celery, bell pepper and garlic; saute until vegetables are tender. Add tomatoes, tomato paste, Italian seasoning, salt, black pepper, water and wine.
  2. Bring to a boil. Reduce heat to low; simmer, uncovered, for 15 minutes.
  3. To prepare fish and seafood: scrub clams and/or oysters under running water. Place in 1/2-inch boiling water in separate large saucepan; cover. Bring to a boil. Reduce heat to low; simmer just until shells open, about 3 minutes. Set aside.
  4. Cut crab, lobster, fish and scallops into bite-size pieces.
  5. Shell and devein shrimp. Add fish to tomato mixture; simmer 5 minutes. Add scallops and shrimp; simmer t minutes.
  6. Add crab, lobster and reserved clam and/or oysters; simmer until heated through.

    3 points per cup

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About Cioppino





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