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cioppino

(1 rating)
scent4U avatar
Recipe by
Anita Hoffman
@scent4U
Holland, PA

A delicious, easy to make fish stew. This is a great one dish meal. Serve with crusty bread.

(1 rating)
yield 4 -6
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For cioppino

  • 2 Tbsp
    oil
  • 1-1/2 lb
    striped bass fillets or skinless cod, cut into serving pieces
  • 1 lb
    shelled and deveined shrimp (fresh or frozen)
  • 1-1/2 lb
    crab or 2 (12 ounces) packages frozen crab, cut into chunks
  • 1
    large onion, chopped
  • 1
    medium green pepper, chopped
  • 1
    garlic clove, minced
  • 1 can
    (28 ounces) tomatoes, cut up
  • 1/2 c
    white wine
  • 1/4 c
    chopped parsley
  • salt and pepper to taste

How To Make cioppino

  • 1
    Thaw crab and shrimp. Cover and refrigerate shellfish and fish till needed, about 45 minutes before serving.
  • 2
    In Dutch oven over medium heat in hot oil, cook onion, green pepper and garlic until tender, about 5 minutes. Add tomatoes and their liquid, wine, parsley and seasoning; reduce heat to low, cover and simmer 15 minutes.
  • 3
    Increase heat to medium high; add fresh crab and cook 10 minutes, stirring occasionally. If using frozen crab, add during last 2 minutes of cooking. Carefully add fillet pieces and shrimp. Return to boiling; then reduce heat.
  • 4
    Cover and simmer for 5 more minutes or until fish flakes easily when tested with a fork and shrimp are tender. Serve immediately in soup bowls.
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