Prep 30 mins
Cook 36 mins
My favorite fish to use in this is red snapper. But any firm fish will work. Smells and tastes yummy.
- 1⁄2 lb fresh mushrooms, sliced
- 2 medium onions, thinly sliced
- 4 cloves garlic, minced
- 1 (28 ounce) can tomatoes, undrained
- 1 cup dry red wine or 1 cup white wine
- 2 teaspoons italian seasoning
- 1⁄2 teaspoon red pepper flakes
- 1 bay leaf
- 2 lbs red snapper or 2 lbs cod fish fillets, cut into 2 inch chunks
- 1 lb bay scallop
- 1 lb large shrimp, peeled and deveined (can leave tails on if you wish)
- hot sourdough bread (homemade is best)
- Spray a 6-quart dutch oven with nonstick cooking spray; heat over high heat.
- Add the mushrooms, onions, and garlic; saute for 4-6 minutes or until veggies are tender, stirring frequently.
- Add in the tomatoes with juice, wine, Italian seasoning, red pepper flakes, and bay leaf; stir.
- Bring to a boil, decrease heat to low, cover, and simmer for 20 minutes.
- Take off lid, increase heat to high.
- Bring back to a boil; add fish, scallops, and shrimp.
- Cook for 8-10 minutes or until fish flakes easily and shrimp are pink, stir occasionally.
- Serve with hot sourdough bread.
This is a wonderful tasting cioppino. We used cod fish fillets and it was so tasty. Thanks for posting this recipe.
My husband cooked this one tonight and we both really enjoyed it. He put in about a teaspoon of red pepper flakes because we like spicy food. Next time we have this we will use just 1 lb. of the fish and add more shrimp, but that is just a personal preference.
So delicious and flavorful. I doubled the red peppers (we love heat) and used white wine with cod. Fantastic. Try NurseDi's Shrimp Vindaloo recipe #92346, it's just as excellent as this! Thanks NurseDi!