Nantucket Cioppino

Course : Seafoods
Serves: 12
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1 teaspoon olive oil
1 pound carrots -- peeled and coarsely
3 cups coarsely chopped onion
3 cups coarsely chopped green -- bell pepper
3 tablespoons garlic finely chopped
1 1/2 pounds mushrooms -- sliced
8 cups peeled and coarsely chopped
56 ounces plum tomatoes -- with basil, chopped
6 ounces tomato paste
2 cups dry red wine **or** 1 cup each -- dry red and marsala
3 cups beef broth
1 medium lemon -- thinly sliced
1 1/2 cups finely chopped fresh -- Italian parsley
1/4 cup shredded fresh basil
1 tablespoon dried oregano
1 teaspoon salt and pepper
1 pound swordfish -- cut in 2 inch pieces
3 medium lobsters -- about 1 1/2 lb. cut into pieces
24 medium hard-shell clams -- scrubbed
1 pound mussels -- scrubbed and
1 1/2 pounds cod -- cut in 2 inch pieces
1 pound large shrimp -- shelled deveined

Preparation / Directions:

In a very large kettle, heat the oil over medium heat. Add the carrot, onion, pepper, garlic and cook, stirring occasionally, for 10 minutes. Add the mushrooms, tomato with juices, tomato paste, wine, broth, lemon slices, 1 cup of the parsley, basil, oregano, and salt and pepper to taste. Bring to a boil, reduce heat and simmer for 20-25 minutes. Add the swordfish and lobster and simmer, covered, for 15 minutes. Add the clams, mussels, cod, and shrimp and simmer, covered, for 10 more minutes, or until the clams and mussels have opened and the fish is cooked. Serve the cioppino in large bowls, sprinkle with the remaining parsley.

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