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Cioppino

1 lb. Cod (or red Snapper)
1 lb. Sea Bass
1 lb. Monkfish
6 to 10 Mussels
6 to 10 Little Neck Clams
6 to 10 large Shrimp, peeled
6 to 10 sections of King Crab Legs or Snow Crab
1/4 to 1/2 cup olive oil
2 cloves garlic
1 large onion, chopped
1 large green pepper, cut into strips
1 large can crushed tomatoes
1 (6 oz.) can tomato paste
1 cup red or white wine
2 cups Fish Stock or Clam Juice
1 1/2 tsp. basil
1 Tbsp. oregano
1 Tbsp. rosemary
1 1/2 tsp. thyme
3 bay leaves
Several dashes of hot pepper sauce


Cut fish into 1" chunks. Heat oil in a large pot or kettle. Add garlic and onion. Saute to light brown. Add stock, crushed tomatoes, wine, basil, oregano, rosemary, thyme and bay leaves. Simmer 20 minutes. Then add scrubbed Mussels and Clams. Simmer 5 minutes. Add Sea Bass and Monkfish. Simmer 5 minutes. Add Cod and Crab. Simmer 7-8 minutes more. Add green pepper and hot sauce and simmer for about 1 minute. Add salt and pepper to taste. Taste and adjust seasonings. Serve with crusty French bread and salad.



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