Cioppino Tutto Mare

Course : Fish
Serves: 6
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1 ounce dried porcini mushrooms
1 cup warm water
3 tablespoons extra virgin olive oil
1 large onion -- chopped
28 ounces italian crushed tomatoes with puree
1 tablespoon fresh oregano or 1 tsp dried -- chopped
3 pounds thick fish fillets** -- 2 x 3 inch pieces
3/4 pound shrimp -- cleaned
6 Medium lobster tails -- 5 to 6 ounces each
3 tablespoons fresh parsley -- minced
1 loaf garlic bread

Preparation / Directions:

Soak porcini in warm water 20 to 30 minutes or until soft. Remove porcini and rinse under running water to remove any grit. Coarsely chop; place in small bowl. Strain liquid through cheese cloth into bowl with mushrooms. Set aside. In a 9 to 10 quart flameproof casserole or stockpot, heat olive oil. Add onion and cook over medium heat for 2 to 3 minutes or until softened. Add garlic and cook 1 minute longer. Add tomatoes, mushrooms and their liquid and oregano. Simmer uncovered for 10 minutes to blend flavors. Add shrimp, scallops, and lobster to casserole. Cover and cook over medium heat 15 to 18 minutes or until shrimp are pink and lobster is bright red. Sprinkle parsley over top. If possible, bring whole casserole to the table. Serve a portion of each shellfish and fish to each person along with some of the sauce. Serve with generous portions of garlic bread. ** Fish can be cod, halibut, snapper, etc.


Nutritional Information:

397 Calories (kcal); 10g Total Fat; (24% calories from fat); 65g Protein; 7g Carbohydrate; 356mg Cholesterol; 927mg Sodium

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