Cioppino Recipe

  • 3 tablespoons and 2 teaspoons butter
  • 3/4 onions, chopped
  • 1 clove garlic, minced
  • 1/4 bunch fresh parsley, chopped
  • 3/4 (14.5 ounce) can stewed tomatoes
  • 3/4 (14.5 ounce) can chicken broth
  • 1 Bay Leaf
  • 1 teaspoon dried basil
  • 1/8 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 cup water
  • 1/3 cup white wine
  • 7 ounces large shrimp – peeled and deveined
  • 7 ounces bay scallops
  • 8 small clams
  • 8 mussels, cleaned
  • 1/3 cup crabmeat
  • 4 crab claws
  • 7 ounces cod fillets, cubed
  1. Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
  2. Add tomatoes to the pot. Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
  3. Stir in the shrimp, scallops, clams, mussels and crabmeat and fish. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with  crusty bread!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>