Cioppino

Sue Lau's Note:

California seafood stew.

• Total Time: 1 hrs 15 mins
• Prep Time: 20 mins
• Cook Time: 55 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 1 large onion , chopped
• 3 cloves garlic , minced
• 1 green pepper , julienned
• 1 (16 ounce) can tomatoes
• 1 ½ cups chicken broth
• ½ cup white wine
• ½ cup clam juice
• ½ teaspoon basil
• ½ teaspoon thyme
• ½ teaspoon oregano
• ½ teaspoon red pepper flakes
• 1 bay leaf
• parsley sprig (for garnish)
• 8 clams or 8 mussels , in shell,scrubbed
• ½ lb haddock or ½ lb halibut or ½ lb cod , cubed
• ¼ lb sea scallops
• ½ lb shrimp , deveined

Directions:

1. In a 4-quart pan, saute onion, garlic, and green pepper in oil until tender.
2. Add tomatoes, chicken broth, wine, clam juice, basil, thyme, oregano, red pepper, and bay leaf.
3. Simmer 45 minutes.
4. Add clams; bring to a simmer.
5. Add rest of seafood.
6. Simmer, uncovered, stirring often, for 3-5 minutes, or until clams open.
7. Discard bay leaf and any unopened clams before serving.
8. Garnish with parsley sprigs.

Reviews

[AQueen]

I hadnever made cioppino before. I drove two hours to the closest freshest seafood and went for it. It was the most expensive pot of soup I have ever made and worth every penny of it. Excellent flavors and the spices really make it. I did up the red pepper flakes as we like things with kick and added a little can of V8 during simmering. Leftovers were consumed quickly and DH's best buddy is asking when the next pot is being made and if he can self-invite himself to dinner. Served with garlic bread and it was needed to wipe the bowls clean.