Cioppino - 3

Course : Seafoods
Serves: 12
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1/2 pound unpeeled medium size fresh shrimp
1 pound lean whitefish fillets
1 cup water
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 medium onion sliced
1/2 cup thinly sliced green
1/2 teaspoon pepper
2 cans tomatoes -- (14 1/2 oz.) undrained and chopped
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
1 1/2 cups burgundy or dry red wine
1 3/4 pounds small clams in shells -- scrubbed , about
1/2 pound fresh crabmeat

Preparation / Directions:

Peel and devein raw shrimp, reserving shells. Skin fillets, reserving skin. Cut fillets into 1 inch cubes. Set shrimp and fillets aside. Combine shrimp shells, fillet skin, water and vinegar in a non-aluminum sauce pan. Bring to a boil. Reduce heat and simmer uncovered 20 minutes strain and reserve cooking liquid. Discard fish trimmings. Coat a non-aluminum Dutch oven with cooking spray. Add oil and place over medium-high heat until hot. Add onion and garlic and sauté until tender. Add bell pepper and tomatoes, basil, pepper, and red pepper flakes. Cook 5 minutes add wine and reserved cooking liquid. Bring to a boil. Reduce heat. Simmer, uncovered, 15 minutes add clams. Cook over low heat 3 minutes or until shells begin to open. Add shrimp, fillet cubes and crabmeat. Cook over low heat 7 minutes or until fillet cubes flake easily when tested with a fork.

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