Recipe by cylee
This is recipe I pried out of chef at a favorite restaurant when he took this off the menu. Now I don't have to specially request! : ) Please note that amounts are approximate as are types of seafood; change to your liking. Don't forget to make garlic bread to sop up the juices! **Sometimes I also like to sub tarragon for basil, but be sure you like the flavor of tarragon before you do this!
Top Review by Outta Here
This is very good. I had never made cioppino with marinara sauce before, and this is a bit richer than my usual clam broth, diced tomatoes and wine version. But it is a nice change. I used clams and mussels, with tilapia and a seafood mix that included shrimp, calamari and scallops. Served with hot rosemary French bread.
- 4 -6 haddock fillets (tilapia or other firm white fish works well, too)
- 1⁄2 lb scallops
- 1⁄2 lb shrimp
- 1⁄2 lb clam
- 1⁄2 lb mussels
- 16 ounces fish stock (or clam juice)
- 16 ounces marinara sauce (use only quality)
- 8 ounces white wine (again, only quality)
- 1 tablespoon garlic, fresh minced
- 1 teaspoon olive oil
- 1 tablespoon thyme, fresh
- 1 tablespoon oregano, fresh minced
- 1 tablespoon basil, fresh minced
- 1 teaspoon red pepper flakes
- 1 dash salt
- 1 teaspoon black pepper, fresh ground
Directions See How It's Made
- Clean seafood as necessary, keep cold.
- Saute garlic and red pepper flakes in olive oil until barely transluscent.
- Add fish stock, marinara sauce and wine and cook for about 10 minutes.
- Add thyme and oregano and cook for additional few minutes.
- Add salt and pepper if desired, then bring to boil, add fish and seafood. Reduce heat, simmer for 8 minutes.
- Serve sprinkled with basil.