Cioppino

Ingredients

  • 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
  • + 29 more ingredients
    • 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
    • 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
    • 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

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
    • 1 lb. large shrimp (16-20 count)
    • 6 cups Shellfish Stock (above)
    • 1/4 cup olive oil
    • 1 cup coarsely chopped carrot (about 2 medium)
    • +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 tablespoon dried oregano
    • 1 tablespoon lemon juice
    • 1 tablespoon dried basil
    • 1 tablespoon dried basil
    • 1 tablespoon dried oregano
    • +34 other ingredients
  • Cioppino
    • 8 ounces lump crabmeat, shell pieces removed
    • 2 pounds small clams in shells (about 24), scrubbed
    • 4 garlic cloves, minced
    • +12 other ingredients
  • Cioppino
    • 1/2 cup chopped green bell pepper
    • 1/2 cup chopped green bell pepper
    • 1/2 cup chopped fresh parsley
    • +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 pound medium shrimp, shelled, leaving tails and first joint intact
    • 1/4 cup olive oil
    • 4 garlic cloves
    • 2 tablespoons fresh parsley leaves
    • +12 other ingredients


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