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Cioppino: A #1 Seafood Soup

Cioppino is the quintessence of seafood dish. I love tartness, tang and even taste buds on fire. And, I love using the beautiful soup tureens that I picked up over the years. Great food in a beautiful dish... does it get better?
I still do not know how to pronounce this... I usually point at it on the menu. It is always a wonderful choice, and always a bit different. I have asked for the recipe at several restaurants, and their response has been great; however, the recipes have been for about 45 folk... Not my usual family gathering! This recipe, which serves 6, came from a neighbor who swears it is the best. Oh, she is oh so close!
Cioppino
1 lb firm fish fillets
1/2 green pepper
2 T minced onion
1 t crushed garlic
1 t olive oil
1 (16 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1/2 c wine
3 T parley
1/2 t salt
1/4 t oregano
1/2 basil
3 or 4 slices of jalapeno pepper... seeds and all (Here is the fire!)
Dash of pepper
12 oz frozen shelled shrimp
1 (6 1/2 oz) can minced clams

Remove any skin from fish fillets and cut fillets into 1"pieces; set aside. Cut green pepper into 1/2" pieces.
In 3 qt. sauces pan cook green pepper, onion and garlic in olive oil until onion is tender but not brown. Add undrained tomatoes, tomato sauce, wine parsley, salt, oregano, basil and jalapenos. Bring to boiling. Reduce heat; cover and simmer 20 minutes.
Add fish pieces, deveined shrimp, and undrained clams to tomato mixture. Bring just to boiling. Reduce heat; cover and simmer 5 more minutes until fish and shrimp are done.

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