Cioppino

Name: Cioppino
Ingredients: 2 tsp olive oil; 1 None onion, coarsely chopped; 1 bulb fennel, trimmed, coarsely chopped; 3 cloves garlic, crushed; 6 None tomatoes, coarsely chopped; 1 x 14 oz can crushed tomatoes; 1/2 cup dry white wine; 3/4 cup chicken broth; 1 lb clams, rinsed; 1 lb uncooked large shrimp, peeled, deveined; 1 lb swordfish steaks, cut into 1 inch pieces; 8 None scallops; 12 oz cooked crab meat; 2 tbsp basil, coarsely chopped; 4 tbsp flat-leaf parsley, coarsely chopped

15 ingredients

2 steps

Ingredients

2 tsp olive oil
1 None onion, coarsely chopped
1 bulb fennel, trimmed, coarsely chopped
3 cloves garlic, crushed
6 None tomatoes, coarsely chopped
1 x 14 oz can crushed tomatoes
1/2 cup dry white wine
3/4 cup chicken broth
1 lb clams, rinsed
1 lb uncooked large shrimp, peeled, deveined
1 lb swordfish steaks, cut into 1 inch pieces
8 None scallops
12 oz cooked crab meat
2 tbsp basil, coarsely chopped
4 tbsp flat-leaf parsley, coarsely chopped

Directions

1

Heat oil in large saucepan. Cook onion, fennel and garlic, stirring, until onion softens. Add fresh tomato and cook, stirring, for 5 mins or until pulpy. Stir in undrained crushed tomatoes, wine, broth and 3/4 cup water. Reduce heat and simmer, covered, for 20 mins.
2

Add clams to pan and simmer, covered, for 5 mins or until clams open (discard any that do not). Add shrimp, swordfish and scallops and cook, stirring occasionally, for 5 mins or until seafood has changed in color and is cooked as desired. Remove from heat. Stir in crab meat and herbs.