Cioppino

If you’re looking for a tasty dinner that is sure to impress Cioppino is your answer. This seafood stew, influenced by Italian cuisine, originated in San Francisco int he 1800’s. Cioppino is best served in a large bowl with a delicious loaf of toasted bread.  What makes this dish fun is you can get creative with the ingredients. Try adding in crab legs or scallops or using your favorite flaky white fish.  But the secret to this dish is in the tomato sauce. If you have a nice long cook day I highly suggest making Frankies Spuntino Tomato SauceIt is by far my favorite tomato sauce. I make a large batch and portion it out in freezer bags for later use. If you don’t have the time for make Frankie’s Tomato Sauce feel free to use your favorite recipe.

IngredientsIMG_7007
Makes 4 Servings

2 tbs olive oil
2 shallots, minced
3 garlic cloves, minced
1 red bell pepper, diced
1 bay leaf
1 cup white wine
1 cup of chicken broth
1/2 cup clam juice
1 lb mussels, cleaned
1 lb clams, cleaned
3 cups of tomato sauce
1 large halibut filet, cubed
1 lb shrimp, peeled and deveined & tails left on
S&P

1 cup parsley, chopped

Heat the olive oil in a stock pot or large sauce pan. Once the oil is warm add in the shallots, garlic and bell pepper; cook until onions are translucent. Next add in a pinch of salt, the white wine, broth and clam juice. Bring the liquid to a simmer for 2 minutes the add in the clams and mussels. Cover and cook for 10 minutes. Cut the halibut into 1 inch cubes and season with salt and pepper. Add the halibut, shrimp and tomatoes sauce to the pot and stir. Cover and cook for about 5 minutes or until the shrimp and fish are no longer translucent.

Serve the Cioppino in large bowls portioning out the seafood evenly. Garnish with fresh chopped parsley and enjoy!

 

This entry was posted in Seafood.