Cioppino – Seafood Stew Recipe

Serves/Makes: 6 – 8 servings

Ingredients:

• 1 large onion
• 1 bunch green onions, including tops, sliced
• 1 green pepper
• 2 whole cloves garlic
• 1/3 cup salad or olive oil
• 1/3 cup chopped parsley
• 1 (16-ounce) can stewed tomatoes, diced
• 1 (8-ounce) can tomato puree
• 2 cups white or red wine
• 1 cup fish stock or water
• Half a bay leaf
• 3 teaspoons salt
• 1/4 teaspoon pepper
• 1/8 teaspoon thyme
• 1 pound whitefish, cubed
• 1/2 pound abalone
• 1 dozen fresh clams or mussels
• 1 pound fresh prawns (shrimp) or crab

How to cook Cioppino – Seafood Stew:

• In a Dutch oven or frying pan that has a cover, saute the onion, green onion, bell pepper, and garlic in oil (about 5 minutes). Add parsley, tomato puree, stewed tomatoes, wine and fish stock (or use all water), and seasonings.
• Cover and simmer for 1 hour. Remove the garlic.
• Meanwhile, scrub the clams or mussels to remove any sand from the shells and arrange them in the bottom of a large pan. Rinse the abalone if they have been previously frozen. If you are using prawns (shrimp) cut them down the backs with kitchen scissors, wash out the vein; place on top of the clams. If you are using crab, crack the crab and place on top of the clams. Add the cubed whitefish.
• Pour on the hot prepared sauce; cover and simmer until the clam or mussel shells open, 20 to 30 minutes. Discard any clams or mussels that do not open!
• Serve the Seafood Stew (Cioppino) in large soup bowls or soup plates, with some of each shellfish in each bowl.
• Sourdough French bread and a green salad are good accompaniments.

Note:
The Cioppino – Seafood Stew recipe easy to cook and so good!

Comments:
Cioppino is a seafood stew originating in San Francisco and derived from the various regional fish soups and stews of Italian cuisine. Cioppino is traditionally made from the catch of the day, which in the dish’s place of origin is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish. The seafood is then combined with fresh tomatoes in a wine sauce, often served over spaghetti or other long pasta and toasted buttered bread, either sourdough or baguette.

This recipe for Cioppino – Seafood Stew serves/makes: 6 – 8 servings

Main Ingredient: Seafood Mix
Preparation Method: Soup/Stew
Cuisine: American