Social Chef Sunday Cioppino

Published on March 19, 2014 | In Italian, Mediterranean | By The Social Chef |

- Difficulty Level

As a FOOD LOVER there are few things I do not like and seafood is one of my favorite things to experience. I cannot remember the first time I had cioppino but I do remember I loved it. The ingredients were a bit different than what I put in mine but nevertheless it was a super dish. Cioppino is not a dish I make very often but when I do it is one of those dishes that is great for a Sunday dinner with family and friends. One thing that goes perfectly with cioppino, warm Tuscan bread with a good crunchy crust to soak up all the sauce with. If there are types of seafood you do not like in my recipe exchange them for another, recipes are meant to be broken. Just make sure you add the fish at the appropriate times so the fish is not overcooked. Enjoy the Social Chef Sunday Cioppino!!

Come join The Social Chef on Facebook and all my incredible Food Friends.

Eat Well…Cook With Passion!!

Recipe Rating

(2 Rating)

Ingredients

1/4 cup olive oil
1 large yellow onion, finely chopped
6 cloves garlic minced
1/2 teaspoon red pepper flakes
1 cup dry red wine
2 cups clam broth
1 bay leaf
4 sprigs fresh thyme leaves
¼ cup fresh Italian parsley chopped
1 16-ounce can Italian plum tomatoes
2 pounds cod/haddock fillets, cut into 2-inch squares
24 littleneck clams
6 sea scallops
24 mussels, scrubbed and debearded
2 Alaskan king crab legs
16 large shrimp, shelled and deveined
1/4 cup coarsely chopped fresh parsley leaves
Salt and pepper

Instructions

1. In a large saucepan over medium heat add olive oil, onion and pinch of salt sauté for 5-minutes
2. Add garlic, thyme, red pepper flakes and bay leaf sauté for 5-minutes
3. Add clam broth, tomatoes, pinch of salt and red wine and allow to cook for 15-minutes
4. After 15-minutes using a potatoes masher break up tomatoes and cook for another 10-minutes
5. Increase heat adding clams and crab cooking for 4-minutes covered
6. Add mussels, cod and cover cooking for about 3-minutes
7. Add Shrimp and scallops and cook for about 3-5 minutes covered
8. Stir gently adding parsley leaving a little to garnish with. Any clams or mussels that did not open discard. Serve with some warn Tuscan bread and a drizzle of good extra-virgin olive oil right over top your cioppino.
9. Stir gently adding parsley leaving a little to garnish with
10. Any clams or mussels that did not open discard
11. Serve with some warn Tuscan bread and a drizzle of good extra-virgin olive oil right over top your cioppino

Course : Entrée
Recipe Type : Healthy Recipes, Seafood

Instructions

1. In a large saucepan over medium heat add olive oil, onion and pinch of salt sauté for 5-minutes
2. Add garlic, thyme, red pepper flakes and bay leaf sauté for 5-minutes
3. Add clam broth, tomatoes, pinch of salt and red wine and allow to cook for 15-minutes
4. After 15-minutes using a potatoes masher break up tomatoes and cook for another 10-minutes
5. Increase heat adding clams and crab cooking for 4-minutes covered
6. Add mussels, cod and cover cooking for about 3-minutes
7. Add Shrimp and scallops and cook for about 3-5 minutes covered
8. Stir gently adding parsley leaving a little to garnish with. Any clams or mussels that did not open discard. Serve with some warn Tuscan bread and a drizzle of good extra-virgin olive oil right over top your cioppino.
9. Stir gently adding parsley leaving a little to garnish with
10. Any clams or mussels that did not open discard
11. Serve with some warn Tuscan bread and a drizzle of good extra-virgin olive oil right over top your cioppino

Rate this recipe

2 People Rated This Recipe

Average Rating

(3.5 / 5)

About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...