Cioppino

Name: Cioppino
Ingredients: 2 stalks celery, chopped; 1 medium onion, chopped; 5 garlic cloves, minced; 18 cup olive oil; 12 cup parsley, chopped; 12 teaspoon dried chili pepper flakes; 2 (28 ounce) cans diced tomatoes; 2 cups fat-free chicken broth; 1 teaspoon dried Italian herb seasoning; 2 bay leaves; 12 lb mussels; 12 lb shrimp; 12 lb scallops; 1 12 lbs tilapia fillets, cubed; salt and pepper, to taste

15 ingredients

6 steps

Ingredients

2 stalks celery, chopped
1 medium onion, chopped
5 garlic cloves, minced
18 cup olive oil
12 cup parsley, chopped
12 teaspoon dried chili pepper flakes
2 (28 ounce) cans diced tomatoes
2 cups fat-free chicken broth
1 teaspoon dried Italian herb seasoning
2 bay leaves
12 lb mussels
12 lb shrimp
12 lb scallops
1 12 lbs tilapia fillets, cubed
salt and pepper, to taste

Directions

1

Saute celery, onions and garlic over medium heat in olive oil until soft.
2

Add parsley, crushed chili peppers, tomatoes, broth, Italian herbs and bay leaves.
3

Add salt and pepper to taste.
4

Bring to a boil.
5

Reduce heat and simmer 40 minutes.
6

Add remaining ingredients, cook until shrimp is pink and mussels have opened.