Cioppino

"In' Seriously Simple Holidays' by Diane Rossen Worthington"
 
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Ready In:
1hr 37mins
Ingredients:
22
Serves:
8
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ingredients

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directions

  • Tomato base-in a 6-quart Dutch oven or stockpot, heat the oil over medium heat.
  • Saute the onions and carrot for 5 minutes, or until softened.
  • Add the garlic and saute for 1 minute.
  • Add the marinara sauce, tomato paste, lemon juice, stock, wine, and sugar.
  • Cook, partially covered, for 20 minutes, or until the alcohol has evaporated and the sauce has a nice flavor.
  • Season with salt and pepper; cover to keep hot.
  • In another large Dutch oven, heat 2 tablespoons oil over medium heat.
  • Saute the clams and mussels for about 2 minutes.
  • Increase heat to med-high and add wine.
  • Cover and steam for about 3 minutes, or until the shells open.
  • Transfer the shellfish and wine broth to the tomato base; discard any clams or mussels that don't open.
  • Heat the remaining 2 tablespoons oil in the same pot over med-high heat.
  • Sear the fish, scallops, and shrimp, and saute for about 3 minutes or until just opaque.
  • Add the crab and cook just until heated through.
  • Transfer all of the seafood to the tomato base and mix to coat evenly.
  • Cook over med-high heat for about 3 minutes or until the stew simmers.
  • Do not overcook the fish.
  • Serve in deep bowls, garnished with the parsley and lemon slices.

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