Cioppino
Whenever I say to my husband, “I want to go out for Italian food” he says, “I don’t like Italian.” Well, last night I fed him Italian. He didn’t know it and he loved it. This is my version of a recipe for Cioppino Seafood Pot that is a fish stew that originated in San Francisco, California. It is an Italian-American dish, and is related to regional fish soups and stews of Italian cuisine. There are many recipes using a variety of seafood and various degrees of tomato base. You can add other fish such as cod, lobster, bay scallops, etc. Make it how you enjoy it and serve with a crusty loaf of artisan bread.
- 3/4 cup Butter
- 1 medium onion chopped
- 1 cloves garlic smashed
- 1 can diced fire roasted tomatoes 14.5 ounce
- 1 can chicken stock 14.5 ounce
- 1/2 bay leaves
- 1/2 tablespoon Old Bay or similar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 cup Water
- 1 cup dry white wine
- 1 1/2 pounds large shrimp - peeled and deveined
- 8 large sea scallops
- 12 small clams
- 6 giant freshwater shrimp
- 6 medium crab leg sections
- 6 mussels
- Over medium low heat melt butter in a 6 quart stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
- Add tomatoes, chicken bone stock, bay leaf, basil, thyme, oregano, water and wine. Cover and let simmer 15 minutes.
- Stir in the crab sections, shrimp, scallops, and clams. Bring to a slow boil. Lower heat, cover and simmer 5 to 7 minutes until clams open.
- Serve in shallow bowl with crusty artisan bread and a glass of the white wine.
Cioppino is a fish stew that originated in San Francisco, California. It is an Italian-American dish, and is related to regional fish soups and stews of Italian cuisine. There are many recipes using a variety of seafood and various degrees of tomato base. You can add other fish such as cod, lobster, bay scallops, etc. Make it how you enjoy it and serve with a crusty loaf of artisan bread.
