Cioppino

Name: Cioppino
Ingredients: 1-1/2 cup Sliced Onions; 4 cloves Crushed Garlic; 2 cups Diced Fennel; 3 Tablespoons Herbes De Provence; 1 cup Chopped Italian Parsley; 1 leaf Bay Leaf; 1 teaspoon Fennel Seed; 1 cup Red Wine; 1/4 cups Tomato Paste; 3 cans (14 Oz. Size) Stewed Or Roasted Tomatoes; 2 cups Water; 32 ounces, weight Raw Shrimp; 12 ounces, weight Raw Clams; 12 ounces, weight Raw Mussels; 1 can 6.5 Oz Canned Clams With Juice

15 ingredients

4 steps

Ingredients

1-1/2 cup Sliced Onions
4 cloves Crushed Garlic
2 cups Diced Fennel
3 Tablespoons Herbes De Provence
1 cup Chopped Italian Parsley
1 leaf Bay Leaf
1 teaspoon Fennel Seed
1 cup Red Wine
1/4 cups Tomato Paste
3 cans (14 Oz. Size) Stewed Or Roasted Tomatoes
2 cups Water
32 ounces, weight Raw Shrimp
12 ounces, weight Raw Clams
12 ounces, weight Raw Mussels
1 can 6.5 Oz Canned Clams With Juice

Directions

1

Saute onions, garlic and fennel for 5 minutes over medium high heat. Add all herbs and continue to cook another 3 minutes. Add red wine, tomato paste and bring to a boil. Add tomatoes and water and simmer for 45 minutes to 1 hour. After an hour of simmering add seafood. Simmer for 10 minutes and serve.
2

Note: Since I live in MN and clams and mussels aren't always at hand I add more shrimp. Or I put in some walleye or fish fillets.
3

Be sure to have some toasted garlic bread on hand to soak up the sauce! Enjoy!
4

Nancy