Cioppino Fish and Shellfish

This recipe goes with cioppino sauce

Cioppino Fish and Shellfish
Cioppino Fish and Shellfish

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    pounds flaky fish, cleaned boned and cut into 2 inch pieces

  • 1

    pound small shrimp cooked and cleaned

  • 1

    pint bay scallops, raw

  • four

    1 1/2 pound lobsters, boiled split and claws cracked

  • 32

    little neck clams in shells, well scrubbed, but not cooked

  • 16

    oysters or mussels in shell cleaned but not cooked.

Directions

Preheat oven to 375 degrees. Layer the fish shrimp and scallops in 8 well buttered individual casseroles. Place 1/2 lobster and 1 claw on top of each. Tuck 4 littleneck clams and two oysters around the edge of each dish. Cover wigh a generous portion of the cioppino sauce. Bake for 30 minutes or until shell fish have opened.

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