How to Make Seafood Cioppino | Seafood Recipe | Allrecipes.com

Allrecipes member DeeDee Henderson shares this recipe for seafood cioppino saying it's as good as any restaurants version cioppino is a classic Italian seafood stew with a little bit of everything from the sea in it first chop one onion and mince four cloves of garlic core and seed 1 green bell pepper and then chop it wearing gloves seed one fresh red chili pepper and then chop it chop enough fresh parsley to make a generous half a cup next clean 25 mussels mussels are alive when you buy them if they're wrapped unwrap them as soon as you get home so they can breathe put the mussels in fresh water for 20 minutes before you want to use them this helps wash out any grit or sand the mussels may be carrying fresh live mussels should close when you touch them discard any mussels that are open and don't close when you squeeze them gently most mussels come cleaned but if you need to de beard yours pull the fibrous beard you'll see sticking out of the shell just wiggle that beard free until it rips off refrigerate the mussels until you're ready to use them later next rinse and drain 10 ounces of bay scallops peel off and discard the small muscle attached to the side of the scallop the small muscle is the tough inedible portion of the scallop set the scallops aside the final bit of prep is to cube 1 pound of cod fillets check for bones as you're cubing it refrigerate the cod until later now for a quarter of a cup of olive oil into a large pot heat the oil over medium heat and add in the chopped onion the minced garlic the chopped bell pepper in the chopped chili pepper saute the vegetables until they're tender five to seven minutes when the vegetables are tender add the chopped parsley along with salt and pepper to taste next add in two teaspoons of dried basil 1 teaspoon of dried oregano and one teaspoon of dried thyme then pour in one 28-ounce can of crushed tomatoes one eight ounce can of tomato sauce and half a cup of water stir everything well next add in a pinch of paprika and a pinch of cayenne pepper drain the juice from 110 ounce can of minced clams and add the juice to the pot refrigerate the clams for later use stir the cioppino well then reduce the heat and simmer for one to two hours every 20 minutes or so stir the cioppino and add in a quarter of a cup of white wine until you've added one full cup of white wine to your fish stew 10 minutes before you're ready to serve the cioppino add in the minced clams the cleaned bustles 25 cleaned and deveined large shrimp the scallops and the cubed cod mix the seafood into the sauce when the seafood is cooked through the cioppino is ready to serve you'll know your stew is done when the mussels have opened shrimp of turned pink the scallops are opaque and the cod is flaky serve the seafood cioppino immediately and try Allrecipes member Dedes advise and serve this classic fish stew with rice accompanied by your favorite green salad

Channel: Allrecipes

Views: 31,357

Keywords: allrecipes, recipes, recipe, how-to, make it healthy, recipes in motion, how to make, how to cook, make, cook, learn, food, easy, simple, delicious, seafood stew, how to make cioppino, onion, garlic, green pepper, main dish, seafood, red chili pepper, parsley, shrimp, scallops, cod, clams, mussels, bay scallops, how to make seafood cioppino, cood fillets, olive oil, dried basil, dried oregano, dried thyme, crushed tomatoes, tomato sauce

Id: vEva7RV0Jmg

Length: 5min 18sec (318 seconds)

Published: Wed Mar 06 2013