Cioppinno, easy Italian seafood stew
By: Julie Cecchini
Published: Tuesday, August 26, 2014 - 2:44pm

Ingredients




1/3 cup olive oil
1 tbsp Picante Passion
1 1/2 cups white wine
2 onions, chopped
2 (14.5oz) cans stewed tomatoes
1 cup water
2 (14.5 oz) cans chicken broth
1 1/2 lb bay scallops
18 small clams
18 mussels, cleaned and debearded
1 1/2 pounds cod fillets, cubed
1 1/2 lbs shrimp - peeled & de-veined  (optional)
1 1/2 cups crabmeat (optional)

Preparation

1 Over medium-low heat, saute onions in a large stockpot. 2 Cook slowly, stirring occasionally until onions are soft. 3 Add tomatoes to the pot (break them into chunks as you add them). 4 Add Picante Passion, chicken broth, water and wine. 5 Cover and simmer 30 min. 6 Add remaining ingredients. 7 Bring to boil. Lower heat, cover and simmer 5 to 7 min. until clams open. 8 Ladle soup into bowls and serve with warm, crusty bread!

About

At 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.