Cioppino (seafood stew)
Marion Reinson
This is an easy to prepare and delicious beyond belief.You can use whatever seafood you have available to you. The recipe is not precise so feel free to change up the ingredients as you like. Most important is to select a fish that will not fall apart when cooked. Place the fish on top and let it poach in the steam. At the end, spoon the sauce over the fish and serve.
- 1 Bag of 50 Littleneck Clams
- 1 Bag of Mussels
- 1 pound shrimp Cleaned, if you like
- 1 pound Fish of choice Cod, Halibut, whatever looks good
- 1 can Tomatoes - 28 ounces Can be crushed, diced or whole (broken up)
- 8 ounces Bottle of Clam Juice
- 1 onion, diced
- 4 cloves fresh garlic, crushed or minced
- 2 tablespoons butter
- 2 tablespoons olive oil to coat bottom of pot
- 1 bunch parsley, chopped
- 0.5 teaspoon Italian Seasoning
Start with a large solid pot or dutch ovenAdd olive oil to the bottom of the panSaute garlic and onion until the onion is tenderAdd butter, clam juice, italian seasoning, parsley (leave a bit for garnish at the end) and can of tomatoesSimmer until bubblingLayer seafood - clams, mussels, shrimp (any other shellfish can be used - scallops, crab, etc)Place fish on top.Cover and simmer on low-medium heat for 15-30 minutes depending on how quickly the clams and mussels open. Spoon sauce over top and let sit for 15 minutes or so.Serve with a salad and bread (if you can tolerate gluten).
