Cioppino

Ingredients

  • ¾ pound unpeeled medium-size fresh shrimp
  • 1 cup chopped onion
  • 2 tablespoons low-sodium Worcestershire sauce
  • ½ teaspoon pepper
  • ½ teaspoon pepper
  • 1 tablespoon cornmeal
  • 1 dozen littleneck clams
  • + 29 more ingredients
    • ½ pound fresh or frozen perch fillets, skinned and cut into 1-inch pieces
    • 1 dozen littleneck clams
    • ¼ teaspoon salt
    • Olive oil-flavored vegetable cooking spray
    • ½ pound fresh or frozen perch fillets, skinned and cut into 1-inch pieces
    • 2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
    • 2 tablespoons dried parsley flakes
    • ½ cup dry red wine
    • ½ teaspoon dried basil
    • 2 cloves garlic, minced
    • 1 (8-ounce) can no-salt-added tomato sauce
    • 2 teaspoons olive oil
    • 2 teaspoons olive oil
    • 1 tablespoon cornmeal
    • 2 tablespoons dried parsley flakes
    • 1 cup chopped green pepper
    • 2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
    • ½ teaspoon dried basil
    • 2 tablespoons low-sodium Worcestershire sauce
    • ½ teaspoon dried oregano
    • 2 cloves garlic, minced
    • 1 (8-ounce) can no-salt-added tomato sauce
    • 1 cup chopped green pepper
    • ¾ pound unpeeled medium-size fresh shrimp
    • Olive oil-flavored vegetable cooking spray
    • ½ cup dry red wine
    • ½ teaspoon dried oregano
    • 1 cup chopped onion
    • ¼ teaspoon salt

Peel and devein shrimp; set aside. Scrub clams thoroughly, discarding any that are cracked or open. Place clams in a large bowl; cover with cold water, and sprinkle with cornmeal. Let stand 30 minutes. Drain and rinse clams; set aside. Discard cornmeal. Coat a Dutch oven with cooking spray; add o...

View full recipe at My Recipes

Comments

Variations on Cioppino

  • Cioppino
    • 3 large bay leaves
    • 1 to 1-1/2 lb. fresh mussels (18 to 24), scrubbed and debearded
    • Reserved peeled shrimp from above
    • 4 large cloves garlic
    • +23 other ingredients
  • Cioppino
    • 8 ounces lump crabmeat, shell pieces removed
    • 1 3/4 cups chopped fennel bulb (about 1 small bulb)
    • 1 (8-ounce) bottle clam juice
    • +12 other ingredients
  • Cioppino
    • 1 pound manila or little neck clams, scrubbed
    • 1/4 teaspoon dried thyme
    • 1 tablespoon dried oregano
    • 1 tablespoon lemon juice
    • +35 other ingredients
  • Cioppino
    • 1/4 teaspoon crushed red pepper
    • 1 pound mussels (about 16), scrubbed and debearded
    • 8 ounces lump crabmeat, shell pieces removed
    • +12 other ingredients
  • Cioppino
    • 1/2 teaspoon black pepper
    • 1/2 cup water
    • 6 ounces tilapia or other firm white fish fillets, cut into 2-inch pieces
    • +22 other ingredients
  • Cioppino
    • 1 T vegetable oil
    • 1 lb Manila clams
    • 1 lb black mussels
    • 4 crab legs
    • 2 T chopped garlic
    • 1/4 onion, thinly sliced
    • +10 other ingredients
  • Cioppino
    • 1/2 teaspoon dried hot red pepper flakes
    • 1 teaspoon dried oregano
    • 1 1/2 cups dry white wine
    • 1 medium onion
    • +12 other ingredients


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