Cioppino (Italian Fish Stew) Recipe
Ingredients
2 pounds fresh or frozen haddock fillets or halibut fillets, thawed
8 ounces fresh or frozen shelled shrimp
1/2 cup chopped green pepper
1/4 cup finely chopped onion
2 cloves garlic, minced
1/4 cup olive oil or salad oil
1 28-ounce can tomatoes, cut up 1 15-ounce can tomato sauce
1 1/2 cups water
1/3 cup snipped parsley
1 teaspoon salt
1/2 teaspoon dried oregano leaves, crushed
1/2 teaspoon dried basil leaves, crushed
Dash pepper
1 cup dry red wine
24 clams in shells or 2 71/2-ounce cans minced clams, drained
1 pound frozen lobster tails, partially thawed
Directions
Thaw frozen fillets and shrimp.
In Dutch oven cook green pepper, onion, and garlic in oil till tender but not brown.
Add tomatoes, tomato sauce, water, parsley, salt, oregano, basil, and pepper.
Cover; bring to boiling.
Reduce heat; simmer 20 minutes.
Add wine; continue simmering, covered, 10 minutes.
Meanwhile wash clams in shells.
Cut lobster, including shell, into serving-sized pieces.
Cut fillets into pieces, removing bones if necessary.
Add lobster to broth; simmer, covered, 5 minutes.
Add fish and shrimp; simmer 5 additional minutes.
Add clams in shells or canned clams; continue simmering, covered, till shells open, about 5 minutes, or till canned clams are heated through.
Discard any clams in shells that have not opened during cooking.
Serve in soup bowls.
In Dutch oven cook green pepper, onion, and garlic in oil till tender but not brown.
Add tomatoes, tomato sauce, water, parsley, salt, oregano, basil, and pepper.
Cover; bring to boiling.
Reduce heat; simmer 20 minutes.
Add wine; continue simmering, covered, 10 minutes.
Meanwhile wash clams in shells.
Cut lobster, including shell, into serving-sized pieces.
Cut fillets into pieces, removing bones if necessary.
Add lobster to broth; simmer, covered, 5 minutes.
Add fish and shrimp; simmer 5 additional minutes.
Add clams in shells or canned clams; continue simmering, covered, till shells open, about 5 minutes, or till canned clams are heated through.
Discard any clams in shells that have not opened during cooking.
Serve in soup bowls.
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