Cioppino Recipe
How about one awesome recipe suggestion to attempt today? This Cioppino is too good to be passed up, so make a special note of it. I just love Main Dish recipes and this dish is my only favorite amongst them. This European recipe of Cioppino is enjoyed the world over. This Cioppino recipe is sure to sweep you off your feet!
Summary
Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings5
Main IngredientSeafood
Ingredients
Olive or salad oil - 1/3 cup
Onion - 1 cup, chopped
Green onion - 1 cup, chopped
Green pepper - 1 cup, chopped
Garlic - 3 cloves, crushed
Fresh littleneck clams - 1 dozen,
or
Whole clams - 1 can (10 oz)
Tomatoes - 1 can (1 lb, 12 oz)
Tomato sauce - 1 can (8 oz)
Dry red wine - 1 cup
Parsley - 1/4 cup, chopped
Salt - 2 teaspoons
Dried oregano leaves - 1/2 teaspoon
Dried basil leaves - 1/4 teaspoon
Pepper - 1/4 teaspoon
Fresh cod - 1 lb
Fresh red snapper or striped bass - 3/4 lb
Small frozen rock-lobster tails - 1/2 lb
Directions
GETTING READY
1. Rinse cod, red snapper, and lobster tails under cold water; drain.
Cut cod and snapper in large pieces.
MAKING
2. In a 6-quart kettle or Dutch oven, heat oil, sauté onion, green onion, green pepper, and garlic, stirring occasionally, until onion is golden. This will take about 10 minutes.
3. Open clams, reserving liquid; set clams aside. Add clam liquid, tomatoes, tomato sauce, wine, parsley, salt, oregano, basil leaves, pepper, and 1 cup water to the sautéed vegetables; mix well. Bring to boiling; reduce heat; simmer, covered, 30 minutes.
4. Add fish, unthawed lobster tails in shell, and clams to vegetable mixture. Return just to boiling; reduce heat, and simmer, covered, 30 minutes.
SERVING
5. Serve with hot, crusty Italian bread.
1. Rinse cod, red snapper, and lobster tails under cold water; drain.
Cut cod and snapper in large pieces.
MAKING
2. In a 6-quart kettle or Dutch oven, heat oil, sauté onion, green onion, green pepper, and garlic, stirring occasionally, until onion is golden. This will take about 10 minutes.
3. Open clams, reserving liquid; set clams aside. Add clam liquid, tomatoes, tomato sauce, wine, parsley, salt, oregano, basil leaves, pepper, and 1 cup water to the sautéed vegetables; mix well. Bring to boiling; reduce heat; simmer, covered, 30 minutes.
4. Add fish, unthawed lobster tails in shell, and clams to vegetable mixture. Return just to boiling; reduce heat, and simmer, covered, 30 minutes.
SERVING
5. Serve with hot, crusty Italian bread.
