Simple Cioppino

Course : Seafoods
Serves: 1
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1 cup tomato sauce -- (8 ounces)
1 cup tomatoes -- cut up, (8 ounces)
1 cup chopped onion
2 teaspoons garlic chopped
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried oregano
1 teaspoon pepper to taste
1 tablespoon dried parsley flakes
1/2 cup white wine
1 piece bay leaf
1/2 pound cooked shrimp
1/4 pound precooked scallops
1/4 pound precooked crabmeat
1 medium fresh zucchini -- thinly sliced
1 medium yellow squash -- thinly sliced
2 medium fresh plum tomatoes -- thinly sliced

Preparation / Directions:

In a large saucepan with hot tomato sauce, add onion, garlic, basil, thyme, marjoram, oregano and pepper. Stir and simmer. While simmering, prepare seafood. Cut the larger shrimp, scallops or crabmeat into smaller pieces. (About 1/2- inch chunks). Add seafood to skillet to warm. Add parsley flakes, white wine and bay leaf. In a plastic micro-safe container-steamer, fill bottom part with water. Add zucchini, squash and plum tomatoes to top part. Micro-cook on high-heat until crisp-tender. In skillet with seafood, add cooked zucchini, squash, and plum tomatoes. Simmer until ready to eat. Serve warm. Approximately 20 minutes.

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