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!
yield
12 -14
prep time
10 Min
cook time
45 Min
method
Stove Top
Ingredients For cioppino
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3/4 cbutter
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2onions, chopped
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2 clovegarlic, minced
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1 bunchfresh flat leaf italian parrsley, chopped
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2 can14.5 ounce cans stewed tomatoes
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2 can14.5 cans low sodium chicken broth
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2bay leaves
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1 Tbspdried basil
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1/2 tspdried thyme
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1/2 tspdried oregano
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1 cwater
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1 1/2 cwhite wine
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1 1/2 lblarge shrimp, peeled and deveined
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1 1/2 lbscallops, bay or sea
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18 smclams
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18mussels, cleaned and debearded
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1 1/2 ccrab meat (i like to use the crab legs)
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1 1/2 lbcod fillets, cubed
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salt and pepper to taste
How To Make cioppino
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1Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. cook lowly, stirring occasionally until onions are soft.
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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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