Prep 0 mins
Cook 20 mins
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!
- 4-6 haddock fillets (tilapia or other firm white fish works well, too)
- 226.79 g scallops
- 226.79 g shrimp
- 226.79 g clam
- 226.79 g mussels
- 453.59 g fish stock (or clam juice)
- 453.59 g marinara sauce (use only quality)
- 226.79 g white wine (again, only quality)
- 14.79 ml garlic, fresh minced
- 4.92 ml olive oil
- 14.79 ml thyme, fresh
- 14.79 ml oregano, fresh minced
- 14.79 ml basil, fresh minced
- 4.92 ml red pepper flakes
- 0.25 ml salt
- 4.92 ml black pepper, fresh ground
- 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.
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.