Southern California Cioppino recipe
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Ingredients
- ¼ cup olive oil 1 onion, chopped 4 stalks celery, chopped, with leaves 4 carrots, sliced 4 potatoes, peeled and cubed 1 tablespoon minced garlic ¼ cup chopped parsley 2 tablespoons chopped fresh cilantro 1 (28 ounce) can crushed tomatoes 2 cups tomato juice 2 (8 ounce) jars clam juice ½ cup white wine 2 teaspoons dried basil 1 ½ teaspoons dried oregano 1 tablespoon dried thyme ¾ teaspoon chili powder ⅛ teaspoon cayenne pepper salt and pepper to taste 1 pound halibut steaks, cubed 1 pound medium shrimp - peeled and deveined 1 pound mussels, cleaned and debearded 2 pounds clams in shell, scrubbed 1 pound cooked crabmeat 1 pound bay or sea scallops, rinsed and drained
Nutrition Info
- 475.6 caloriescarbohydrate: 37 gcholesterol: 181.5 mgfat: 11 gfiber: 6.6 gprotein: 54.2 gsaturatedFat: 1.4 gservingSize: -sodium: 942.5 mgsugar: 6.1 gtransFat: : -unsaturatedFat: : -
Directions Southern California Cioppino
Directions
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Heat the oil in a large stockpot over medium heat. Stir in the onion, celery, carrots, potatoes, and garlic, and cook 5 to 10 minutes. Add parsley, cilantro, tomatoes, tomato juice, clam juice, white wine, basil, oregano, thyme, chili powder, cayenne pepper, salt and black pepper. Reduce heat and simmer for 2 hours.
Approximately 15 to 20 minutes before you are ready to serve the cioppino, stir in the fish, shrimp, mussels, clams, crab, and scallops. Continue to cook and stir approximately 5 minutes, or until the shrimp are pink and the clams and mussel shells have opened. Remove any unopened mussels or clams before serving.