Cioppino Key West Recipe
Ingredients
| Onion | 1/4 Cup (16 tbs), chopped | |
| Olive oil | 2 Tablespoon | |
| 2 cups clam broth | ||
| 2 cups peeled and chopped ripe tomatoes | ||
| Carrot | 1 , finely chopped | |
| Celery | 1 Cup (16 tbs), chopped | |
| Salt | 1/2 Teaspoon | |
| Dry mustard | 1/4 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Oregano | 1/4 Teaspoon | |
| Garlic | 1 Clove (5gm), chopped | |
| Bay leaves | 2 | |
| 1/2 pound raw shrimp, shelled and deveined | ||
| Scallops | 1/2 pound | |
| Oysters | 1/2 Pint | |
| Crabmeat | 1 Can (10oz) | |
| 1 pound fillet of sole or haddock | ||
| Melted butter | ||
| Parmesan cheese | ||
Directions
In a large casserole, saute onion in oil until golden.
Add clam broth, tomatoes, carrot, celery and seasonings.
Cover and simmer 1 hour, stirring occasionally.
Add shrimp and scallops and cook 10 minutes longer.
Stir in oysters and crab-meat.
Meanwhile, cut fish fillet into 6 pieces and brush with melted butter.
Broil until almost done (about 6 minutes).
Sprinkle with Parmesan cheese and broil 2 to 3 minutes longer.
Place fillets into seafood mixture and serve in bowls.
Add clam broth, tomatoes, carrot, celery and seasonings.
Cover and simmer 1 hour, stirring occasionally.
Add shrimp and scallops and cook 10 minutes longer.
Stir in oysters and crab-meat.
Meanwhile, cut fish fillet into 6 pieces and brush with melted butter.
Broil until almost done (about 6 minutes).
Sprinkle with Parmesan cheese and broil 2 to 3 minutes longer.
Place fillets into seafood mixture and serve in bowls.
Chef
