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Soup, Other
California Cioppino Servings: 6
Estimated cooking time: 1 hour Posted By: Botumfedur


The sauce in this stew is SO good, not a drop goes to waste. It requires you get your fingers into the stew, but believe me, it's worth the cleanup! A bit expensive, but worth the money.
-------------COPY & PASTE TO NOTEPAD & PRINT--------------

List of ingredients:

2 dozen fresh clams, in shells
1 1/2 pounds halibut, or other firm white fish, cut into serving size pieces
1 pound large shrimps, in shells
6 rock lobster tails
1 medium size onion
2 large garlic cloves
1/4 cup olive oil
3 1/2 cups canned italian plum tomatoes
1 3/4 cups canned tomato puree
1 cup burgundy, or other dry red wine
1 cup water
2 tablespoons wine vinegar
1 tablespoon crushed mixed herbs (basil, rosemary, marjoram, and oregano)
1 1/2 teaspoons seasoned salt
1/2 teaspoon seasoned pepper
6 parsley sprigs
---------------TO MAKE YOUR INGREDIENT LIST----------------

In a large kettle, cook finely chopped onion, garlic, and parsley until soft, but not browned.
Add tomatoes, puree, wine, water, vinegar, herbs, salt & pepper. Bring to a boil. Reduce heat & simmer for 40 minutes.

While the sauce cooks, place clams in cold salted water, (1/4 cup salt to 2 quarts water) for 30 minutes.

Split the lobster tails, but do not remove from shell.

When the sauce is done cooking, remove it into another pot or container. Layer all the fish into the kettle, putting clams on top. Pour the sauce over all, cover the kettle tightly, and cook over low heat for 25 to 30 minutes.

Let it cool just enough to handle the shrimp, lobster tails and clams, then dip in and enjoy!

Serve with sliced italian bread.

The shrimp, lobster, and clams cook in thier own juices, flavored by the sauce. Guaranteed you will love this taste!


This Recipe was posted on: Mar 07, 2003
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