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.

Cioppino
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Votes: 1
Rating: 5
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Servings Prep Time
2-3 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
2-3 people 15 minutes
Cook Time
30 minutes
Cioppino
BigOven - Save recipe or add to grocery list
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Votes: 1
Rating: 5
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Rate this recipe!
Print Recipe
Servings Prep Time
2-3 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
2-3 people 15 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Over medium low heat melt butter in a 6 quart stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
  2. Add tomatoes, chicken bone stock, bay leaf, basil, thyme, oregano, water and wine. Cover and let simmer 15 minutes.
  3. 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.
  4. Serve in shallow bowl with crusty artisan bread and a glass of the white wine.
Recipe Notes

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.

Mom's Navy Bean Soup

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Servings
16 people

Servings
16 people

Mom's Navy Bean Soup

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Servings
16 people

Servings
16 people

Ingredients
THE NIGHT BEFORE:

COOKING DAY:


Servings: people

Units:

Instructions
  1. INSTRUCTIONS

    The night Before:

    Soak the beans in water that is at least 2" over the beans to soak and often the beans. This decreases the cooking time the next day.

  2. Cooking Day:

    Drain the water from the beans. Add fresh water to 1" over the beans. Then add chicken broth to bring the liquid to 2" over the beans. Add ham hocks or diced ham and start to cook in slow cooker on medium heat. In the meantime, slice/dice the carrots and celery then add to the cooker. Dice or mince 2 cloves of garlic and add to cooker. Make sure to cook most of the day in a slow cooker until reduced down and thickened.

  3. During the last 30 minutes to hour remove the ham hock bone and add any meat back to the pot. The add the thyme and parsley. Serve over fried potatoes.