Advertisement

Pacific Cioppino

June 28, 2011
Share on facebook
Share on twitter
Share on pinterest
Share on email
Share on facebook
Share on twitter
Share on pinterest
Share on email
ciopinno

ciopinno

ciopinno

Yield 2 Gallons

4 oz. Olive Oil
1 ea. Large Dice Onion
1 Cup Chopped Celery
1 Cup Chopped Carrots
1 TBSP. Chopped Garlic
4 branches Fresh Thyme Leaves
Pinch Saffron Threads
½ Cup White Wine
1 Large Can Clam Juice (51 Ozs.)

1 Cup Tomato Paste
2# Little Neck Clams
1# Black Mussels
1# 16-20 Shrimp, shell off, cleaned
1# Chopped Squid
1# Cubed Halibut or any kind of fish
Sea Salt, Freshly Ground Black Pepper
1 TBSP. Chopped Parsley

Advertisement
  • In a large stock pot heat up the oil and add the vegetables & saffron. Simmer for 5 minutes.
  • Add the clam juice, white wine and tomato paste and simmer for 30 minutes.
  • You may need to add some more tomato paste because you want the Cioppino to be thick to accommodate the liquid that will cook out of the seafood.
  • Add all of the seafood and let simmer for 20 more minutes making sure that everything is cooked thoroughly. Check & adjust seasoning.
  • Add the fresh chopped parsley in at the last moment and serve with a freshly baked loaf of bread.
Advertisement

More Uncategorized

Advertisement
Advertisement