Go to: Just Seafood Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Cioppino (Fish Stew)

1 1/2 lbs. white fleshed fish (fresh or frozen and thawed)
1 c. chopped onion
2 cloves garlic, minced
2 celery stalks, chopped
1 (28 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1/2 c. dry white wine or water
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. dried marjoram
1 tsp. dried oregano
1 bay leaf
1/4 tsp. black pepper
1 tbsp. oil


Cut fish into 1/2 inch chunks and set aside. Saute onion, garlic and celery in oil in large pot. Mash tomatoes and add to pot along with the tomato sauce, wine and spices. Simmer 30 minutes, stirring occasionally. Add fish, then cook 10 minutes more. Makes 7 cups. Serves 6-8.


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.