Cioppino - Seafood Stew
Prep Time: 10 minutes
Total Time: 40 minutes
Servings: 6
Ingredients:
1 tbsp virgin lite olive oil
1/2 onion, diced
6 cloves garlic, crushed and chopped
1/2 tsp red pepper flakes
1/4 tsp dried basil
1/4 tsp dried thyme
2 bay leaves
4 tomatoes, chopped
2 cups clam juice
1/2 cup white wine
50 live clams, washed
1 lb raw shrimp
1/2 lb crab legs, cut at each joint
1 lb halibut, snapper, cut into bite-sized chunks
sea salt and pepper to taste
1/4 cup chopped parsley
1 tbsp virgin lite olive oil
1/2 onion, diced
6 cloves garlic, crushed and chopped
1/2 tsp red pepper flakes
1/4 tsp dried basil
1/4 tsp dried thyme
2 bay leaves
4 tomatoes, chopped
2 cups clam juice
1/2 cup white wine
50 live clams, washed
1 lb raw shrimp
1/2 lb crab legs, cut at each joint
1 lb halibut, snapper, cut into bite-sized chunks
sea salt and pepper to taste
1/4 cup chopped parsley
Directions:
In a stockpot over medium heat, warm olive oil and then add onion. Sauté until soft, stirring occasionally, 4 minutes.
Add garlic, red pepper flakes, basil, thyme, and bay leaves and sauté until garlic is aromatic, 1 minute.
Stir in tomatoes, clam juice and simmer, reducing heat to simmer uncovered for 20 minutes.
Add clams and wine. Bring to a simmer and cover, cook until clams start to open, 5 minutes.
Stir in shrimp and crab legs, and carefully add fish (don’t stir after adding fish).
Cover and cook until shrimp and fish are opaque and clams are fully open, 3-4 minutes.
Salt and pepper to taste and top with parsley to serve.
In a stockpot over medium heat, warm olive oil and then add onion. Sauté until soft, stirring occasionally, 4 minutes.
Add garlic, red pepper flakes, basil, thyme, and bay leaves and sauté until garlic is aromatic, 1 minute.
Stir in tomatoes, clam juice and simmer, reducing heat to simmer uncovered for 20 minutes.
Add clams and wine. Bring to a simmer and cover, cook until clams start to open, 5 minutes.
Stir in shrimp and crab legs, and carefully add fish (don’t stir after adding fish).
Cover and cook until shrimp and fish are opaque and clams are fully open, 3-4 minutes.
Salt and pepper to taste and top with parsley to serve.
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