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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
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
cupVegetable stock (low sodium used)
8
ouncesshrimp
8
ouncesscallops, sea (dry packed)
8
ouncesfish, mild firm filets (halibut or mahi)
1
smalllittleneck clams, (bags usually contain 2 doz.)
1
can (16 fl oz)tomatoes canned, diced
2
leavesbay 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
clovesgarlic, minced
1
tablespoonolive oil
1
fluid ouncedry vermouth
2
fliud ouncesred wine
1/2
teaspoonRed pepper, flakes
1/4
teaspoonsea salt, or more ot taste
1/2
teaspoonblack pepper, ground
2
tablespoonsparsley, minced fresh
Steps
Sequence Step
1peel and devein the shrimp, reserve the shells
2pull side muscle off the scallops, reserve
3skin and cut the fish in 1" cubes, reserve the skin
4rinse the clams and discard any open shells that don''t close easily
5in a small saucepan simmer vegetable stock, add bay leaves, shrimp shells, side muscle from the scallops and the fish skin
6prepare the vegetables and measure remaining ingredients
7in 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
8add vermouth and red wine, cook until liquid is reduced by half
9strain the seafood/vegetable stock into the pan and add the tomatoes, season with salt
10add the scallops and fish cubes cover and cook 5 minutes
11add the clams, cover and cook @ 3 minutes
12add the shrimp, cover and cook @ 3 minutes
13test seafood temperature, shellfish should reach an internal temperature of 165 degrees
14add fresh parsley and serve immediately






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