Italian Cioppino Recipe
Feast on a delicious stew made with tomatoes and shellfish.
Summary
Preparation Time20 MinCooking Time1 Hr 25 Min
Ready In1 Hr 45 MinDifficulty LevelMedium
Health IndexAverageServings4
Ingredients
1 envelope (1 1/2 oz) spaghetti sauce mix
2 cups Progresso® tomato puree (from 28-oz can)
1 can (28 oz) Progresso® whole peeled tomatoes with basil (Italian style), undrained
3 medium green onions, finely chopped (3 tablespoons)
1 medium green bell pepper, diced (1 cup)
1 teaspoon dried basil leaves
1/4 teaspoon red pepper sauce
2 1/2 cups dry white wine or clam juice
2 lb uncooked clams in shells, scrubbed
1 1/2 lb uncooked prawns or large shrimp, peeled and deveined
Directions
1. Mix sauce mix, tomato puree and tomatoes in 3-quart saucepan, breaking up tomatoes. Stir in onions, bell pepper, basil and pepper sauce. Heat to boiling; reduce heat. Simmer uncovered 25 to 30 minutes or until bell pepper is tender. Stir in wine. Simmer 5 minutes.
2. Discard any broken-shell or open (dead) clams. Arrange clams and prawns in large pot or kettle. Pour tomato mixture over shellfish. Cover and simmer about 30 minutes or until prawns are pink and firm. Discard any unopened clams.
2. Discard any broken-shell or open (dead) clams. Arrange clams and prawns in large pot or kettle. Pour tomato mixture over shellfish. Cover and simmer about 30 minutes or until prawns are pink and firm. Discard any unopened clams.
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