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Cioppinobaise

1 large bell pepper, chopped
2 large cans chopped tomatoes with juice
1 small can tomato paste
1 1/2 cups white wine (red if you like a heartier flavor)
3 cloves garlic, chopped
1/8 cup basil
1/2 cup chopped parsley
1 tsp. crushed red pepper
1 large onion, sliced
Salt and black pepper to taste
2 cans chopped Clams
2 lbs. Crab Meat (put in some claws & legs for appearance)
1 lb. cleaned, deveined jumbo Shrimp
2 lbs. Monkfish, cut into 2 inch pieces (red Snapper, Halibut, etc.)
1 lb. medium Scallops
1/4 cup olive oil


Saute onion, parsley, garlic and bell pepper in olive oil. Combine all ingredients except the seafood in a large stock - pot. Over medium heat, bring to boil, stirring frequently. Reduce flame and simmer for 30 minutes or until it really smells good (smiles). Add Monkfish. Cook for 10 minutes. Add everything else and cook over medium heat for 20 to 30 minutes. Serve with crusty bread.



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