Cioppino Recipe
Once you try this Cioppano recipe, you will never go for another recipe again. This recipe is a good way to use Fish. This Cioppano makes a compelling Side Dish for most party meals. Serve your family this delectable Cioppano today. They are gonna love it!
Ingredients
1/4 cup (4 tablespoons) chopped fresh marjoram
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
4 tablespoons chopped fresh sweet basil
1/2 cup chopped fresh parsley
4 cloves garlic, mashed or minced
4 small red peppers, finely chopped
1 quart (4 cups) coarsely chopped
Swiss chard (approximately 1 large bunch)
40 raw cockle clams
2 large cooked crabs, cleaned and cracked
36 raw prawns, 12 to 20 count
2 pounds sea bass, rockfish, or other firm fleshed white fish
2 large cans (1 lb. 13 oz. each) solid pack tomatoes
1 small can (6 oz.) tomato paste
3/4 cup olive oil
2 tablespoons salt
2 teaspoons freshly ground pepper
1 cup dry white table wine
Directions
Combine the marjoram, rosemary, sage, thyme, and sweet basil; add parsley, garlic, and chopped red peppers; toss all together with the Swiss chard.
Arrange clams in the bottom of a large, heavy 8-quart kettle with a tight fitting cover.
Sprinkle part of the herb and Swiss chard mixture over the clams; put the cracked crab in next, and sprinkle with another layer of herbs and chard.
Add the prawns, another layer of the herb mixture, and arrange the sea bass on top.
Mix together tomatoes, tomato paste, olive oil, salt, and freshly ground pepper and pour over all.
Cover and simmer for 30 minutes; pour in wine, and simmer 10 minutes longer, or until the seasonings are well blended.
Arrange clams in the bottom of a large, heavy 8-quart kettle with a tight fitting cover.
Sprinkle part of the herb and Swiss chard mixture over the clams; put the cracked crab in next, and sprinkle with another layer of herbs and chard.
Add the prawns, another layer of the herb mixture, and arrange the sea bass on top.
Mix together tomatoes, tomato paste, olive oil, salt, and freshly ground pepper and pour over all.
Cover and simmer for 30 minutes; pour in wine, and simmer 10 minutes longer, or until the seasonings are well blended.
