Cioppino Good Recipes

Admin

Saturday, October 2, 2021

Cioppino

"A wonderful seafood stew! Serve with a loaf of heat, crusty bread for sopping up the delicious broth!"

Ingredients :

3/four cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch clean parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.Five ounce) cans fowl broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 1/2 cups white wine
1 1/2 pounds massive shrimp - peeled and deveined
1 half of kilos bay scallops
18 small clams
18 mussels, wiped clean and debearded
1 half of cups crabmeat
1 half kilos cod fillets, cubed

Instructions :

Prep : 10M	Cook : 13M	Ready in : 55M

Over medium-low heat melt butter in a huge stockpot, add onions, garlic and parsley. Cook slowly, stirring every now and then till onions are gentle.
Add tomatoes to the pot (ruin them into chunks as you upload them). Add chook broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if favored. Bring to boil. Lower heat, cowl and simmer 5 to 7 mins until clams open. Ladle soup into bowls and serve with warm, crusty bread!

Notes :

Try the use of a Reynolds® gradual cooker liner in your slow cooker for simpler cleanup.

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