Amy's Cioppino

Ready in 45 minutes

Excellent cioppino

Top-ranked recipe named "Amy's Cioppino"

5 avg, 1 review(s) 100% would make again

Ingredients

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1 cup Green pepper; chopped
1 1/2 cup Onion; chopped
2 tablespoon Olive oil
3 can (14 oz) Tomato; italian style, incl juice
2 tablespoon Tomato paste
1/2 bottle Red wine; dry
1 1/2 teaspoon Basil; dried, crumbled
1 1/2 teaspoon Oregano; dried, crumbled
1 1/2 teaspoon Thyme; dried, crumbled
1/2 Bay leaf
1/2 teaspoon Red pepper flakes; or to taste
6 tablespoon Parsley; fresh, minced for grnish
1 sprig Parsley
3/4 lb Shrimp; about 18
1/2 bag Mussels; cleaned and debearded
1 1/2 lb Halibut or cod fillet; cut into 1-2 inch pieces
3/4 lb Sea scallops; halved if large

Original recipe makes 4 Servings

Servings  

Preparation

1.In a kettle, cook the green pepper and onion in oil over moderate heat, til softened.

2. Add tomoatoes with juice, tomato paste, wine, herbs, red pepper flakes and parsley sprig.

3. Bring to a boil, stirring. Cook at bare simmer, covered, stirring occasionally, for 90 minutes.

4. While the mixture is cooking, shell and devein the shrimp, halve the scallops if nec, and cut cod or halibut into chunks.

5. Add the museels, discarding any that have opened before cooking. Turn up the heat and cook about 4 minutes.

6. Add shrimp and scallops and simmer another minute or two.

7. Add Cod; ladle sauce over it or stir very gently and cook a few more minutes til fish is flaky.

DONT OVERCOOK

8. Garnish with parsley

Notes

Can use clams instead of mussels if you prefer: about 24, cleaned

See also superb paella from Jim

Serve with salad and homemade artisan bread

Credits

Added on Award Medal
Calories Per Serving: 301 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Can use clams instead of mussels if you prefer: about 24, cleaned See also superb paella from Jim Serve with salad and homemade artisan bread [I posted this recipe.]
mollu 3 years ago
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