Hubbard Lake Cioppino - BigOven 197140
Hubbard Lake Cioppino

Hubbard Lake Cioppino

Ready in 1 hour

Top-ranked recipe named "Hubbard Lake Cioppino"

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We made this at Hubbard Lake, modified from Charley's Chowder recipe which was adapted from the recipe found originally in the Michigan Cook's Collection. Anne and Becky adapted it again.


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2 tbs Olive oil
3 cloves Garlic; minced
1 cup Onion; chopped
1 cup Celery; chopped
1 cup Red bell pepper; chopped
1/2 teaspoon Oregano
1/4 teaspoon Basil
1/2 teaspoon Thyme
16 ounces Tomatoes; canned and pureed
1 quart Clamato juice
1 bottle Clam juice
1 pound Pollack, turbot or cod; frozen or fresh
1 pound Mussels, shrimp, etc
salt and pepper To taste
brown rice Prepared
1/2 pound Spicy chicken sausage
1 ounce Parsley; fresh chopped for garnish

Original recipe makes 4 Servings



Heat oil in large pot, then add onions and cook until transparent. Add garlic and spices, cook for another minute. Add celery and red pepper and cook until tender. Be careful not to burn garlic or it may ruin the flavor. Add the tomatoes and cook for about 20 minutes, stirring to prevent sticking. Add the Clamato juice and clam juice and fish and cook for 15 minutes, uncovered at full heat (do not add shrimp and muscles if pre-cookerd until last minute). Cover the pot, add salt if desired and cook for another 20 minutes on low heat. Stir often with a whisk to break up the fish and blend the flavors. When serving, add the chopped parsley. Excellent served with crusty bread. Frozen fish fillets work fine, no need to defrost them first, although they may require additional whisking.


Added on Award Medal
Calories Per Serving: 166 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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