Cioppino

Name: Cioppino
Ingredients: 2 tablespoons oil; 1 12 lbs striped bass fillets or 1 12 lbs skinless cod, cut into serving pieces; 1 lb shelled and deveined shrimp (fresh or frozen); 1 12 lbs crab or 2 (12 ounce) packages frozen crab, cut into chunks; 1 large onion, chopped; 1 medium green pepper, chopped; 1 garlic clove, minced; 1 (28 ounce) can tomatoes, cut up; 12 cup white wine; 14 cup chopped parsley; salt and pepper

11 ingredients

10 steps

Ingredients

2 tablespoons oil
1 12 lbs striped bass fillets or 1 12 lbs skinless cod, cut into serving pieces
1 lb shelled and deveined shrimp (fresh or frozen)
1 12 lbs crab or 2 (12 ounce) packages frozen crab, cut into chunks
1 large onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
1 (28 ounce) can tomatoes, cut up
12 cup white wine
14 cup chopped parsley
salt and pepper

Directions

1

Thaw crab and shrimp.
2

Cover and refrigerate shellfish and fish till needed, about 45 minutes before serving.
3

In Dutch oven over medium heat in hot oil, cook onion, green pepper and garlic until tender, about 5 minutes.
4

Add tomatoes and their liquid, wine, parsley and seasoning; reduce heat to low, cover and simmer 15 minutes.
5

Increase heat to medium high; add fresh crab; cook 10 minutes, stirring occasionally.
6

If using frozen crab, add during last 2 minutes of cooking.
7

Carefully add fillet pieces and shrimp.
8

Return to boiling, then reduce heat.
9

Cover and simmer for 5 more minutes or until fish flakes easily when tested with a fork and shrimp are tender.
10

Serve immediately in soup bowls.