Cioppino
"I got this out of the Washing Post Food Section prior to Christmas 2002. It is very filling so plan accordingly. Looks daunting but if you mix all the spices from the sugar down until the bay leaves prior to starting, it goes quickly."
- Ready In:
- 1hr 5mins
- Ingredients:
- 19
- Serves:
-
5
ingredients
- 1⁄2 cup olive oil
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped celery
- 4 garlic cloves, chopped
- 1⁄2 cup parsley flakes (can use fresh Italian)
- 28 ounces diced tomatoes
- 1 1⁄2 cups white wine
- 1 teaspoon sugar
- 1 teaspoon salt
- 3⁄4 teaspoon pepper
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon thyme
- 3 bay leaves
- 2 lbs boneless white fish, chopped into pieces
- 18 clams, cleaned
- 18 mussels, cleaned
- 1 lb shrimp, cleaned and deveined
- 1 ounce saffron (can be omitted)
directions
- Heat the oil in a large pot then add the onion, celery, garlic and parsley Cook on medium stirring occasionally for 10 minutes.
- Add the tomatoes (and the juice), wine, spices (from sugar down to and including bay leaves) and 1 lb or half of the fish pieces.
- Bring to a simmer and cook 10 minutes.
- Add clams, mussels Cook about 5 minutes.
- Add shrimp and remaining fish Cook until shrimp is pink and shells have opened which will be 5-10 minutes.
- Remove bay leaves.
- Serve with a lot of crusty bread to sop up the broth with.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Delicious. Great detailed and easy to follow directions. I added a fennel bulb, 1lb of scallops, doubled the clams and added about 1.5 cup of fish broth because I did not have enough liquid to cover all the seafood added. Garnished with fresh lemon slices and hot sauce. It was a large pot of yumminess. We had it for Christmas Eve dinner and it was loved by all. Next time I will add some red bell peppers. Thank you for a great recipe. -
Amazing! I ate ciopinno the last time I was in Seattle and I have been looking for a recipe to match it. This is pretty close. I added scallops, crab and more garlic! I also left the mussels, crab and clams in their shells because when I had it in Seattle, all the seafood was left in its shell and it was a nice presentation.
RECIPE SUBMITTED BY
I started cooking because I am such a picky eater. My mom is from the south and my dad is from Spain so I had some really good food genes. I went from not being able to fry an egg to creating my own recipes which (based on feedback I get) I do a really good job.
