Name: Cioppino
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 teaspoon olive oil; 1 onion, chopped coarsely; 1 fennel bulb, trimmed,chopped coarsely; 3 clove garlic, crushed in garlic press; 6 tomatoes, chopped coarsely; 15 (ounce) can crushed tomatoes; 1/2 cup dry white wine; 3/4 cup chicken broth; 3/4 cup water; 1 (pound) uncooked large shrimp,chopped coarsely; 1 (pound) swordfish steaks; 14 (ounces) clams, rinsed; 5 (ounces) scallops; 12 (ounces) cooked crab meat; 1/4 cup coarsely chopped fresh basil; 1/2 cup coarsely chopped fresh flat-leaf parsley

Cioppino

Cioppino is an Italian-American fish stew originating in San Francisco's fishing community. It is traditionally made from 'catch of the day' seafood and has become a popular staple at Italian restaurants in the area, and for good reason. It's delicious!

Ingredients

2 teaspoon olive oil

1 onion, chopped coarsely

1 fennel bulb, trimmed,chopped coarsely

3 clove garlic, crushed in garlic press

6 tomatoes, chopped coarsely

15 (ounce) can crushed tomatoes

1/2 cup dry white wine

3/4 cup chicken broth

3/4 cup water

1 (pound) uncooked large shrimp,chopped coarsely

1 (pound) swordfish steaks

14 (ounces) clams, rinsed

5 (ounces) scallops

12 (ounces) cooked crab meat

1/4 cup coarsely chopped fresh basil

1/2 cup coarsely chopped fresh flat-leaf parsley

Method

1.Heat oil in large saucepan; cook onion, fennel and garlic, stirring, until onion softens. Add fresh tomato; cook, stirring, 5 minutes or until pulpy. Stir in undrained crushed tomatoes, wine, broth and water; reduce heat, simmer, covered, 20 minutes.

2.Meanwhile, peel and devein prawns, leaving tails intact. Chop fish steaks into ¾ (inch) pieces.

3.Add clams to pan; simmer, covered, 5 minutes or until clams open (discard any that do not). Add remaining seafood; cook, stirring occasionally, 5 minutes or until seafood has changed in color and is cooked as desired. Remove from heat; stir in crab meat and herbs.

Substitute any firm fleshed fish for the swordfish.
Note

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Ingredients

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