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Florida Style Cioppino

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/4 cup 59ml Olive oil

    2. 1/2 cup 31g / 1.1oz Finely-chopped onion

    3. 1/2 cup 73g / 2.6oz Small-diced green pepper

    4. 1/2 cup 73g / 2.6oz Diced scallions

    5. 1/2 cup 55g / 1.9oz Small-diced celery

    6. 3 Tablespons minced garlic

    7. 4 cups 250g / 8.8oz Medium-diced fresh tomatoes

    8. 1 cup 237ml Tomato puree

    9. 1 cup 237ml White wine

    10. 1 Bay leaf

    11. 12 Little neck clams

    12. 1/2 lb 227g / 8oz Shrimp - peeled, deveined

    13. 1 lb 454g / 16oz Fresh swordfish - cut into 1" pieces

    14. 3 tablespoons 45ml Chopped fresh basil Salt - to taste Freshly-ground black pepper - to taste

    15. 12 Garlic croutons

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Heat olive oil in a large pot; add onions, green pepper, scallions, and celery; saute until translucent. Add garlic and briefly saute. Add tomatoes, puree, wine, and bay leaf. Simmer for 45 minutes. Add clams and simmer for 10 minutes, then add shrimp and swordfish. Simmer until fish is cooked through (do not stir). Add chopped basil and season with salt and pepper. Garnish with garlic croutons. This recipe yields 4 servings.

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