This is a traditional Cioppino base recipe for you to play with. Cioppino is a simple and hearty fish stew originally cooked by Italian fisherman on the California coast. Don't worry too much about what sort of fish or shellfish you put in it. Just keep it simple with these basic ingredients. The easier the better...so you'll be tempted to make it more often!
- 1/4 cup olive oil
- 1 Tbsp chopped garlic
- 1 Tbsp chopped flat-leaf parsley
- 1/2 cup chopped celery
- 1/2 cup chopped green pepper
- 1 small onion, chopped
- 1 chopped jalapeno pepper (optional)
- 3 cups solid pack tomatoes
- 1 cup tomato sauce
- 1 Tbsp fresh basil or 1 tsp dried basil
- 1 Tbsp salt
- 1 Tsp freshly ground black pepper
- 1 Tbsp paprika
- 1/2 cup dry sherry wine
- 1/2 cup dry white wine
- 1/4 cup dry red wine (optional)
- 2 1/2 cups water
- 1 lb white fish chopped (tilapia, catfish, swordfish, mahi mahi, etc.)
- 1 lb salmon chopped
- 1 lb shrimp
- Optional: Mussels, Clams, Scallops, Calamari, Octopus, etc.
- Optional: 1 lemon cut into wedges
- In a large pot, saute onion, green pepper, celery, and jalapeno pepper in olive oil for 5 minutes. Add garlic, and parsley and saute for an additional 2 minutes. Add tomatoes, tomato sauce, salt, black pepper, paprika, and sherry. Cook for 15 minutes. Add white and red wine and water, and cook on low heat for 1 hour uncovered. This can all be completed hours before serving.
- When ready to serve, add fish and shellfish, cover, and cook for 6-8 minutes until fish is just cooked through.
- Serve piping hot with crusty Italian bread and lemon wedges if desired.
|Amount Per Serving||%DV|
|Serving Size 529g|
|Recipe makes 6 servings|
|Calories from Fat 226||44%|
|Total Fat 25.32g||32%|
|Saturated Fat 4.56g||18%|
|Trans Fat 0.0g|
|Total Carbs 12.15g||3%|
|Dietary Fiber 2.5g||8%|