• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Cioppino, Seafood Stew

    Add to MenuAdd to Calendar

    Source: www.allbreadrecipes.comReport recipe

    Rate this recipe:

    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B9, H, C, P
    MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 cups onions, chopped

    2. 1/2 cup green peppers, chopped

    3. 6 cloves garlic, minced

    4. 1/2 cup olive oil

    5. 1 (35 ounce) can tomatoes with basil

    6. 1 (6 ounce) can tomato paste

    7. 2 cups red wine

    8. 1 lemon, thinly sliced

    9. 1 cup parsley, chopped

    10. 1 teaspoon basil

    11. 1 teaspoon oregano

    12. 1 teaspoon salt

    13. fresh ground black pepper

    14. 1 1/2 lbs boned sea bass or scrod fish, cut in

    15. 2 inch pieces

    16. 3 (1 1/2 lb) lobsters, cut up

    17. 1 lb shrimp, shelled and cleaned

    18. 12 hardshell clams, scrubbed

    19. 24 mussels, scrubbed

    20. garlic bread

    21. 6 servings Change size or US/metric

    22. 1 hour

    23. 10 minutes

    24. 30 mins prep

    Instructions Jump to Ingredients ↑

    1. Saute the onion, green pepper and garlic in olive oil in large pot.

    2. Add the tomatos, tomato paste, wine, lemon, one half cup or the parsley and all the seasonings.

    3. Bring to boil and simmer 20 minutes.

    4. Add the fish, lobsters and shrimp and simmer, covered 15 minutes.

    5. Add clams and mussels and simmer another 10 minutes more or until the clams and mussels open.

    6. Sprinkle remaining parsley on top.

    7. Serve in soup plates from the pot it was cooked in.

    8. A nice touch is a piece of garlic bread in each soup plate as a blotter.

    9. Have plenty more bread to pass.

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback