This Cioppino Soup Recipe Is A Classic
With fresh ingredients and a variety of shellfish it is certain to be a crowd pleaser!
Cioppino is best served with a nice green salad and warm french bread.
Preparation time: 2.5 hrs. (2 hours of simmering)
3 cups chicken broth 3 cans tomatoes 1 can tomato sauce 1 cup dry white wine
2 tsp. salt 1 onion, sliced 1/2 cup olive oil 2 tsp. basil leaves
3/4 cup chopped parsley 1 1/2 tsp. Thyme 2 bay leaves 1/4 tsp. pepper
6 cloves garlic, minced 1 bell pepper, sliced
In a large pot blend all of the above ingredients and set to simmer for 2 hours.
Shell Fish Ingredients:
1 dz. clams 1 dz. mussels 1 lb. scallops 1 jar oysters
1 1/2 lb. large shrimp 1 1/2 lbs. crab legs 1 large fish fillet (cod or snapper)
While the above first ingredients are simmering for 2 hours prepare the fish and shellfish.
Clean the clams, mussels, shrimp and crab legs. Do not remove them from their shell.
After the 2 hours of simmering, add the mussels and clams to the pot. Simmer for about 15 minutes. Discard any of the mussels or clams that didn’t open.
10 minutes before serving add fish and oysters. Simmer 10 minutes and serve!