Ciopinno

By Thom7747

Some say that Cioppino originated in the San Francisco Bay area by Portuguese fishermen. Today it is a very popular dish in all along the Pacific Coast region. I don't know where the following recipe comes from but I am sure it was where they had daily access to an abundance of fresh seafood. Most recipes have a number of steps involved in making Cioppino but I didn't find any of them difficult and with a little practice you can put this together in under an hour. However, this one is very simple. Serve with fresh Sour Dough Bread.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup mushroom, sliced
• 1/2 cup zucchini, sliced
• 1/4 cup green bell pepper, diced
• 1/4 cup celery, diced
• 1/4 cup onion, diced
• 1 clove garlic, minced
• 1/2 cup canned tomatoes, crushed
• 1/2 cup frozen French style green beans
• 1/2 cup clam juice
• 1 teaspoon lemon juice
• 1 teaspoon basil
• 1 bay leaf
• 1/4 teaspoon salt
• 1 dash pepper
• 5 ounces shelled and deveined shrimp
• 5 ounces clam, shucked
• 2 ounces canned tuna in oil, drained

Details

Servings 16
Adapted from thomcooks.com

Preparation

Step 1

Heat oil in a medium saucepan.
1. Add mushrooms, zucchini, green pepper, celery, onion, and garlic and sauté over low heat 5 minutes.
2. Add tomatoes, green beans, clam juice, lemon juice, basil, bay leaf, salt, and pepper.
3. Bring to a boil; reduce heat and simmer until vegetables are tender, about 10 minutes.
4. Add shrimp, clams, and tuna and cook until shrimp are pink and clams are firm, about 3 to 4 minutes.