Cioppino

Seafood Stew

Cioppino
Cioppino

PREP TIME

1

minutes

TOTAL TIME

3

minutes

SERVINGS

6

servings

PREP TIME

1

minutes

TOTAL TIME

3

minutes

SERVINGS

6

servings

Ingredients

  • Tomato Base

  • 1

    Tablespoon Butter

  • 1

    Tablespoon Olive Oil

  • 3

    Cloves Garlic, minced

  • 1/2

    medium onion chopped fine

  • 2

    carrots sliced thin

  • 1/2

    green pepper chopped fine

  • 1

    stalk celery with leaves, chopped fine

  • 1

    Teaspoon Basil

  • 1

    Teaspoon Oregeno

  • 1

    Tablespoon Parsley

  • 1

    Bay Leaf

  • 1

    Whole Clove

  • 1/8

    Teaspoon Black Pepper

  • 1/2

    Teaspoon Ground Red Pepper

  • 1/4

    Cup White Wine

  • Dash of Tabasco, Red Wine Vinegar, & Worstershire Sauce.

  • 1

    48 ounce Can of Tomato Sauce

  • Fish Stock

  • 2

    Quarts water

  • 1

    Onion medium cut in quarters

  • 1

    Stalk of Celery whole

  • 1

    Carrot chopped up

  • Dash of Pepper

  • Shellfish

  • The Seafood

  • 6

    Mussels

  • 6

    Clams

  • 6

    Scallops

  • 2

    pieces of White Fish, Halibut, Rock Bass, or Tilapia.

  • 6

    medium sized shrimp, langoustine, or Scampi.

  • Cluster of Crab Claws, Blue Crab

  • 4

    pieces of Squid or Octupus

Directions

Tomato Base 1. Melt Butter and Olive Oil until it starts sizzling. 2. Add vegetables and saute until onion is transparent 3. Add seasonings and saute lightly until you smell the aroma. 4. Add Wine, Tabasco, Red Vinegar and Worstershire Sauce, mix around and add the Tomato Sauce. 5. Simmer this 1-2 hours. Set Aside. This can be mixed up the night before or keep in the fridge for several day. Fish Stock Add big pieces of vegetables in the pot then boil some of your shellfish in it. A whole Lobster, Shrimp, Crab Legs or Blue Crab. When the shellfish is done pull it out shell it and put the shells back in the pot and simmer a couple hours. Strain it to get any shell pieces out. You can set the seafood aside for your Cioppino Cioppino In a large skillet for each serving add a ladle of Tomato Base, a splash of white wine, and a ladle of Fish Stock, and a handful of assorted fish, Clams, Mussels, and Scallops. Simmer until the Clams and Mussels start to open and add the already cooked shellfish and squid to heat it up. A couple minutes and when the clams and mussels start opening.

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