Cioppino a La South Beach

Recipe by SuzsterSBD
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb shrimp
  • 1
    lb tilapia fillet (cut in bite sizes)
  • 1
    1 lb shark, that holds it's shape after cooking (cut in bite sizes) or 1 lb fish, that holds its shape after cooking (cut in bite sizes)
  • 1
    eggplant (cut in bite sized chunks)
  • 1
    cup celery (coarsely chopped)
  • 1
    cup onion (any variety, coarsely chopped)
  • 2
    (14 ounce) cans stewed tomatoes (Italian style or with wine)
  • 1
    (28 ounce) can tomato sauce (organic if possible, no sugar, no salt)
  • 1
    cup water
  • salt and pepper
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DIRECTIONS

  • Heat olive oil in a stock pot and sauté celery, onions, and garlic for about 3-4 minute.
  • Add stewed tomatoes and tomato sauce. Add 1 cup water and allow to simmer and for celery to soften a bit more.
  • Add eggplant chunks and cook until slightly translucent. May need more water.
  • Add shark or cod (longer cooking fish) and stir gently. If too thick, add more water at 1/2 cup increments.
  • Once simmering again add tilapia.
  • Add salt and pepper to taste along with a bit more of olive oil if it appears to be too 'dry'.
  • Add seasonings, oregano, and taste to check levels of salt and spices.
  • Add shrimp and cover over medium for 3- 5 minute until shrimp is cooked.
  • Let cool and sit for about 20 minutes for flavors to blend.
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