Cioppino
4
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- ★★
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Prep time 20mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 1/4 cup olive oil
- 1 teaspoon crushed red pepper flakes
- 3 anchovy filets
- 6 garlic cloves, chopped
- 1 Bay Leaf
- 3 ribs celery, chopped
- 1 onion, chopped
- 1 cup Imagery Chardonnay
- 2 (8 oz) bottles clam juice
- 1 (28oz can) crushed tomatoes
- 4 sprigs of fresh thyme
- 1/3 cup parsley, chopped
- 1 1/2 pound cod loins, seasoned with salt and pepper
- 10 large shrimp, peeled and deveined
- 10 large sea scallops
- 15 mussels, cleaned
- 15 little neck clams, cleaned
Method
Step 1
In a large pot or skillet, heat the olive oil. Add the crushed red pepper, anchovies, garlic and bay leaf.
Step 2
Let the anchovies melt into the olive oil. Add the celery and onion and let cook for a few minutes until they soften.
Step 3
Add the wine, stock, tomatoes and fresh thyme and bring to a boil. Reduce and let simmer for 10 minutes.
Step 4
Add the cod and simmer for five minutes, trying not to stir so the fish doesn’t break up.
Step 5
Add the shrimp, scallops, clams and mussels and cover the pot. Simmer for about 10 minutes or until the seafood is cooked and the clam and mussel shells open.
Step 6
Remove the lid (discard any that did not open). Sprinkle with parsley and serve with crusty bread.