Cioppino
This is a recipe for Cioppino.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb. fish steak (I used swordfish steak)
- 12 to 15 pieces large sea scallops
- 1 lb mussels
- 1/2 lb. Manila clams
- 1/2 lb. large shrimp
- 2 Dungeneous crab clusters
- 1/2 lb squid rings
- 1.5 oz. fresh basil
- 1/2 cup chopped flat leaf parsley
- 1 14 oz. can diced tomato
- 1 medium red bell pepper (sliced into strips)
- 6 tablespoons tomato paste
- 2 cups Pinot Grigio (white wine)
- 2 cups water
- 1 medium yellow onion (wedged)
- 1/2 fennel bulb (chopped)
- 4 cloves garlic crushed
- 1/8 teaspoon Cayenne pepper powder
- 3 tablespoons extra virgin olive oil
- Salt and ground black pepper to taste
Instructions
- 1
Heat oil in a cooking pot.
- 2
Once the oil starts to get hot, add the chopped fennel bulb. Saute for 1 minute.
- 3
Add onion and garlic. Continue to saute until onion becomes soft and translucent.
- 4
Pour canned diced tomato, water, and Pinot Grigio wine. Let boil. Continue to boil in medium heat for 5 minutes.
- 5
Add the fish steaks, shrimp, and scallops. Cook for 1 to 2 minutes.
- 6
Remove the fish and seafood from the pot using a slotted spoon. Set aside.
- 7
Add basil, bell pepper, and parsley. Stir.
- 8
Add crab, clams, and mussels. Cover the pot. Cook for 3 to 5 minutes.
- 9
Put the fish, shrimp, and scallops back into the pot. Gently stir.
- 10
Add Cayenne pepper, salt and ground black pepper.
- 11
Transfer to a serving bowl.
- 12
Serve with toasted sour dough bread.