Cioppino

Name: Cioppino
Ingredients: 12 cup olive oil; 12 cup chopped onion; 12 cup chopped celery; 4 garlic cloves, chopped; 12 cup parsley flakes (can use fresh Italian); 28 ounces diced tomatoes; 1 12 cups white wine; 1 teaspoon sugar; 1 teaspoon salt; 34 teaspoon pepper; 12 teaspoon basil; 12 teaspoon oregano; 12 teaspoon thyme; 3 bay leaves; 2 lbs boneless white fish, chopped into pieces; 18 clams, cleaned; 18 mussels, cleaned; 1 lb shrimp, cleaned and deveined; 1 ounce saffron (can be omitted)

19 ingredients

7 steps

Ingredients

12 cup olive oil
12 cup chopped onion
12 cup chopped celery
4 garlic cloves, chopped
12 cup parsley flakes (can use fresh Italian)
28 ounces diced tomatoes
1 12 cups white wine
1 teaspoon sugar
1 teaspoon salt
34 teaspoon pepper
12 teaspoon basil
12 teaspoon oregano
12 teaspoon thyme
3 bay leaves
2 lbs boneless white fish, chopped into pieces
18 clams, cleaned
18 mussels, cleaned
1 lb shrimp, cleaned and deveined
1 ounce saffron (can be omitted)

Directions

1

Heat the oil in a large pot then add the onion, celery, garlic and parsley Cook on medium stirring occasionally for 10 minutes.
2

Add the tomatoes (and the juice), wine, spices (from sugar down to and including bay leaves) and 1 lb or half of the fish pieces.
3

Bring to a simmer and cook 10 minutes.
4

Add clams, mussels Cook about 5 minutes.
5

Add shrimp and remaining fish Cook until shrimp is pink and shells have opened which will be 5-10 minutes.
6

Remove bay leaves.
7

Serve with a lot of crusty bread to sop up the broth with.