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Cioppino San Francisco Fish Stew

1 lb. fresh or frozen fish Fillets
1/2 large green pepper, cut into 1/2" squares
2 Tbsp. onion, finely chopped
1 clove garlic, minced
1 Tbsp. cooking oil
1 (16 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
1/2 cup dry white or red wine
3 Tbsp. snipped parsley
1/2 tsp. salt
1/4 tsp. dried oregano, crushed
1/4 tsp. dried basil, crushed
Dash of pepper
1 (12 oz.) package frozen or fresh Shrimp, cleaned
1 (7 oz.) can minced Clams
Add other fish if you like such as Crab


Cut Fillets into one inch pieces; set aside. In a 3 quart saucepan. Cook green pepper, onion and garlic in hot oil until onion is tender, not brown. Add undrained tomatoes, tomato sauce, wine, parsley, salt, oregano, basil and pepper. Bring to a boil. Reduce heat. Cover; simmer 20 minutes. Add fish piece - Shrimp, Crab and undrained Clams. Bring just to boiling. Reduce heat; cover and simmer 5 to 7 minutes or until fish and Shrimp are done.


Serves 6.


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