Cioppino: a Fine Kettle of Fish

This is a wonderful recipe that I have made on several occasions. It is easy and does not take much time. I always add extra shrimp cause I love them. This came from Rachel Ray and she makes this for the holidays.

Ready In:
35mins
Serves:
Yields:
Units:

ingredients

directions

  • In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies act as a natural salt, the pepper flakes will infuse the oil, providing heat.
  • Chop celery and onion near stove and add to the pot as you work. Saute vegetables for a few minutes to begin to soften and add wine to the pot. Reduce wine a minute, then add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a bubble and reduce heat to medium low.
  • Season fish chunks with salt and pepper. Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of fish or you will break it up. Add shrimp, scallops, and mussels and cover pot. Cook 10 minutes, giving the pot a good shake now and again.
  • Remove the lid and discard any mussels that do not open. Carefully ladle stew into shallow bowls and pass bread at the table.
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@aronsinvest
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@aronsinvest
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"This is a wonderful recipe that I have made on several occasions. It is easy and does not take much time. I always add extra shrimp cause I love them. This came from Rachel Ray and she makes this for the holidays."
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  1. aronsinvest
    This is a wonderful recipe that I have made on several occasions. It is easy and does not take much time. I always add extra shrimp cause I love them. This came from Rachel Ray and she makes this for the holidays.
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