Fisherman's Wharf Cioppino
photo by Christina P.
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1 cup chopped golden onion
- 2 tablespoons tomato paste
- 1 cup chopped fresh Italian parsley
- 1 teaspoon dried basil
- 2 -3 garlic cloves, minced
- 1⁄2 teaspoon dry oregano
- 1⁄3 cup olive oil
- 1⁄2 teaspoon salt
- 28 ounces whole tomatoes (1 can)
- pepper (should be spicy)
- 1 cup dry red wine, good quality
- 2 lbs combined seafood (a combination of white fish, peeled shrimp,sea scallops and crab claws)
directions
- In a large deep pot, cook onion, parsley and garlic in the olive oil for 3 to 5 minutes.
- Add tomatoes (mash them into pieces with your hands), wine, tomato paste and seasonings.
- Cover and simmer for 30 minutes.
- Add seafood and simmer for another 20 minutes. You can use a little more seafood, especially if you're adding crab claws.
- Serve in heated bowls with crusty French bread and green salad. Top with fresh shredded parmesan cheese, chopped parsley or cilantro and lemon, if desired.
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Reviews
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If I could give this 10 stars, I would!!! This recipe is absolutely fantastic. TOTALLY easy to make, one dish meal, and sooooooo heavenly!!! Thank you, Greg, for sharing! I made only one small change: I used a 1/2 cup of chopped fresh parsley and a 1/2 cup of chopped fresh basil. I love fresh basil, and it's readily available, so why not? <br/><br/>Yesterday, I ate cioppino out at a very fancy seafood restaurant in Houston's Galleria mall. That meal was what inspired me to try making it for myself. I just have to say, this tasted even better than that $25 bowl at the restaurant! It was SOOO good, I had seconds, and sopped up every last drop of the sauce with yummy toasted sourdough bread.<br/><br/>This recipe WILL be my xmas eve meal for my family. I really can't say enough great things about it!!!!! =)
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If my husband tells me after one bite that this is the best I have ever made, then I know it's a winner. I kept to the recipe but wanted it to make more so I used up 2 cups of leftover vegetable juice and used the whole can of tomato paste. Cooked the vegs in less than 1/4 c olive oil. No fresh parsley so added Italian seasoning and Old Bay. Added 2 c of steamed diced red potatoes at the end with 1 lb. tilapia, 1 lb. shrimp and 1 lb. crawfish meat. Can't wait to add the crab next time. I have finally found the recipe like the one I had in St. Augustine Florida. When you live in Texas, you crave seafood. Thank you, thank you!
RECIPE SUBMITTED BY
GREG IN SAN DIEGO
San Diego, California
<p>I'm a recently retired San Diego trial attorney and wanna-be professional chef-restauranteur. Why am I so passionate about cooking? I don't know. What I do know is that those who don't cook are missing out on one of life's truly enjoyable experiences! I have a collection of whimsical signs posted above my workbench at home, one of which states: Love people. Cook them tasty food. How true.</p>
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