Nantucket Cioppino

Recipe look good to you?     

Nantucket Cioppino Ingredients

1 ts Olive oil	1 Lemon, thinly sliced
1 lb Carrots, peeled and coarsley	1 1/2 c Finely chopped fresh
3 c Coarsely chopped onion	1/4 c Shredded fresh basil
3 c Coarsely chopped green	1 tb Dried oregano
3 tb Finely chopped garlic	Salt and pepper
1 1/2 lb Mushrooms, sliced	1 lb Swordfish, cut in 2" pieces
8 c Peeled and coarsely chopped	3 Lobsters, about 1 1/2 lb.
****OR**** (see next line)	24 Hard-shell clams, scrubbed
2 28 oz cans plum tomatoes	1 lb Mussels, scrubbed and
1 6-oz can tomato paste	1 1/2 lb Cod, cut in 2" pieces
2 c Dry red wine **OR** 1 c each	1 lb Large shrimp, shelled
3 c Beef broth

Instructions for Nantucket Cioppino

In a very large kettle, heat the oil over medium heat. Add the carrot, onion, pepper, garlic and cook, stirring occasionally, for 10 minutes. Add the mushrooms, tomatowith juices, tomato paste, wine, broth, lemon slices, 1 cup of the parsley, basil, oregano, and salt and pepper to taste. Bring to a boil, reduce heat and simmer for 20-25 minutes. Add the swordfish and lobster and simmer, covered, for 15 minutes. Add the clams, mussels, cod, and shrimp and simmer, covered, for 10 more minutes, or until the clams and mussels have opened and the fish is cooked. Serve the cioppino in large bowls, sprinkle with the remaining parsley.

Main Ingredient: Seafood-OtherCuisine: Uncategorized

More like this...

Roasted Garlic Pastina with Nantucket Bay Scallops

Nantucket Cranberry Cup Puddings

Nantucket Cranberry Pie

Nantucket Scallop Chowder