Seafood Cioppinio Recipe

Serves/Makes: 10 – 12 servings

Ingredients:

• 1/2 pound unpeeled medium-size fresh shrimp
• 1 pound lean whitefish fillets
• 1 3/4 pounds small clams in shells, (about 16) scrubbed
• 1/2 pound fresh crab meat
• 1 cup water
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1 medium onion, sliced
• 1/2 cup thinly sliced green pepper
• 2 cans (14 1/2 ounces) tomatoes, undrained and chopped
• 1 teaspoons dried basil
• 1/2 teaspoon red pepper flakes
• 1 1/2 cups Burgandy or Dry Red Wine

How to cook Seafood Cioppinio:

• Peel and devein raw shrimp, reserving shells.
• Skin fish fillets, reserving skin. Cut fillets into 1-inch cubes. Set shrimp and fillets aside.
• Combine shrimp shells, fillet skin, water and vinegar in a non-aluminum saucepan; bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes. Strain and reserve cooking liquid. Discard fish trimmings.
• Coat a non-aluminum Dutch Oven with cooking spray; add oil and place over medium-high heat until hot.
• Add onion and garlic and sauté until tender. Add bell pepper, tomatoes, basil, pepper, and red pepper flakes. Cook 5 minutes.
• Add wine and reserved cooking liquid; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes.
• Add clams; cook over low heat 3 minutes or until shells begin to open. (Discard any that do not open).
• Add shrimp, fish fillet cubes and crab meat. Cook over low heat 7 minutes or until fish fillet cubes flake easily when tested with a fork.
• Serve the Seafood Cioppinio hot with crusty French or Italian bread, warmed for a few minutes in the oven.

Note:
The Seafood Cioppinio recipe easy to cook and so good!

Comments:
Cioppino is a fish 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, and served with toasted bread, either sourdough or baguette. The dish is comparable to bouillabaisse, burrida, and bourride of the French Provence, suquet de peix from Catalan speaking regions of coastal Spain, and to cacciucco and brodetto from Italy.

This recipe for Seafood Cioppinio serves/makes: 10 – 12 servings

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