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Cioppinno, easy Italian seafood stew
Julie Cecchini
6 to 8 servings
BeginnerAt a little vine covered spot in Santa Marinella we sat and watch the sea over steaming bowl of Cioppinno. Hunks of crusty bread ensured not a drop went to waste.
Total Steps
8
Ingredients
13
Tools Needed
1
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Cioppinno, easy Italian seafood stewIngredients
- 1/3 cup olive oil
- 1 tablespoon Picante Passion
- 1 1/2 cups white wine
- 2 onions chopped onions
- 2 cans 14.5 ounce stewed tomatoes
- 1 cup water
- 2 cans 14.5 ounce chicken broth
- 1 1/2 pounds bay scallops
- 18 clams small clams
- 18 mussels mussels, cleaned and debearded
- 1 1/2 pounds cod fillets, cubed
- 1 1/2 pounds shrimp, peeled & de-veined(optional)
- 1 1/2 cups crabmeat(optional)
Instructions
1
Step 1
Over medium-low heat, saute onions in a large stockpot.
2
Step 2
Cook slowly, stirring occasionally until onions are soft.
3
Step 3
Add tomatoes to the pot (break them into chunks as you add them).
4
Step 4
Add Picante Passion, chicken broth, water and wine.
5
Step 5
Cover and simmer 30 min.
6
Step 6
Add remaining ingredients.
7
Step 7
Bring to boil. Lower heat, cover and simmer 5 to 7 min. until clams open.
8
Step 8
Ladle soup into bowls and serve with warm, crusty bread!