Cioppino - 2

Course : Seafoods
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 large onion - chopped
1 medium green pepper - chopped
1/2 cup sliced celery
1 medium carrot - shredded
3 cloves garlic - minced
3 tablespoons olive oil
2 pounds canned tomatoes
8 ounces tomato sauce
1 teaspoon basil crumbled
1 piece bay leaf
1 teaspoon salt
1/4 teaspoon pepper
1 pound fresh/frozen halibut steak -- (skin removed)
12 medium clams or mussels in shells
1/2 pound shrimp - cleaned and -- deveined
1/2 pound scallops
1/2 cup dry white wine

Preparation / Directions:

In a heavy soup pot, sauté onion, green pepper, celery, carrot, and garlic in olive oil until soft. Add tomatoes, tomato sauce, basil, bay leaf, salt and pepper. Heat to boiling, reduce heat and simmer, uncovered for 2 hours. Remove and discard bay leaf. Add the halibut, shrimp, scallops and wine, simmer 10 minutes. Place clams and fish in pot and steam 5 - 10 minutes until the clams open and the fish is flaky.* Serve in soup bowls, sprinkled with parsley, accompanied by French or sourdough bread. *I have found it easier to steam the clams open separately and add them to the soup.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Seafoods Recipes