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Recipes - Cioppino Recipe

Recipe Name

Cioppino

Submitted by

Gretchen Perkins

Recipe Description

this seafood stew originated from fisherman throwing(chip in)together their daily catch, a great hearty and healthy meal, serve with sourdough bread and a glass of wine

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	45	Cook Time (minutes)	30	Ready In (minutes)	75

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Ingredients
Amt.	Measure	Ingredient



1	cup	Vegetable stock (low sodium used)
8	ounces	shrimp
8	ounces	scallops, sea (dry packed)
8	ounces	fish, mild firm filets (halibut or mahi)
1	small	littleneck clams, (bags usually contain 2 doz.)
1	can (16 fl oz)	tomatoes canned, diced
2	leaves	bay leaf
1	medium (2-1/2" dia)	yellow onion, sliced thin
1	medium (approx 2-3/4" long, 2-1/2" dia)	yellow bell pepper, seeded and sliced thin
2	cloves	garlic, minced
1	tablespoon	olive oil
1	fluid ounce	dry vermouth
2	fliud ounces	red wine
1/2	teaspoon	Red pepper, flakes
1/4	teaspoon	sea salt, or more ot taste
1/2	teaspoon	black pepper, ground
2	tablespoons	parsley, minced fresh

Steps

Sequence	Step

1	peel and devein the shrimp, reserve the shells
2	pull side muscle off the scallops, reserve
3	skin and cut the fish in 1" cubes, reserve the skin
4	rinse the clams and discard any open shells that don''t close easily
5	in a small saucepan simmer vegetable stock, add bay leaves, shrimp shells, side muscle from the scallops and the fish skin
6	prepare the vegetables and measure remaining ingredients
7	in a large skillet over med-high heat saute the onions and peppers in olive oil with the garlic and red pepper flakes until the vegetables are just tender
8	add vermouth and red wine, cook until liquid is reduced by half
9	strain the seafood/vegetable stock into the pan and add the tomatoes, season with salt
10	add the scallops and fish cubes cover and cook 5 minutes
11	add the clams, cover and cook @ 3 minutes
12	add the shrimp, cover and cook @ 3 minutes
13	test seafood temperature, shellfish should reach an internal temperature of 165 degrees
14	add fresh parsley and serve immediately

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