This is a wonderful fish stew perfect for seafood lovers. It is a tomato and wine based stew usually served over pasta or toasted bread. Selecting the freshest seafood is key to how your Cioppino will turnout.
Ingredients:
- 3/4 cup butter
- 2 onions, chopped
- 2 cloves garlic, minced
- 2 cans stewed tomatoes
- 2 cans chicken broth
- 2 bay leaves
- 1 tablespoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 cup water
- 2 cups white wine
- 1 1/2 pounds large shrimp, peeled and deveined
- 1 1/2 pounds bay scallops
- 1 pound small clams
- 1 pound mussels, cleaned and debearded
- 1 1/2 cups crabmeat
- 1 1/2 pounds fish fillets, cubed
Directions:
- In a large pot, melt butter then add onions and garlic. Cook slowly until onions are soft.
- Add tomatoes, chicken broth, bay leaves, basil, thyme, oregano, water, and wine. Mix well. Cover and simmer 40 minutes.
- Stir in the shrimps, scallops, clams, mussels, crabmeat, and fish fillets. Bring to boil and simmer 5 minutes until clams open. Discard the clams that don't open. Serve with crusty bread.