Cioppino

Source:

Source: Fishery Products International

Print This Recipe

Yield: Approximately 10 portions

Ingredients & Directions

4
2
1
1 teaspoon
1 teaspoon
1 1/2 teaspoons
1/2 teaspoon
1/4 cup
1
2 tablespoons
1 1/2 cups
1
1 cup
1 pint
2 lbs
10
3/4 lb
1/4 cup
3 tablespoons

Large garlic cloves, minced
Medium onions, finely chopped
Bay leaf
Dried oregano, crumbled
Dried hot red pepper flakes
Salt
Black pepper
Olive oil
Green bell pepper, cut into 1/4-inch diced pieces
Tomato paste
Dry red wine
(28- to 32-ounces) can diced tomatoes
Bottled clam juice
Chicken broth
Mussels
5oz FPI SimpleServ® Cod loins
Calamari, cleaned
Finely chopped fresh flat-leaf parsley
Fresh oregano leaves

Method

Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with juice, clam juice, and broth and simmer, covered, 30 minutes. In a hot large braising pan, sear cod loins for 4 minutes on one side. Flip cod and add remaining seafood. Slowly add stew base and simmer until mussels have opened and cod is cooked through. Serve with crusty bread. Garnish with parsley and oregano leaves.

Cioppino

Cioppino

Ingredients & Directions

Table of Contents