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CIOPPINO(Italian Fish Stew)

If you have never heard of this, your in for a treat Italian Fish Stew...its rich in flavor, and your going to love sopping up the sauce with that Crusty Ciabotta Bread...just a hearty old fashioned meal. Mom used to put everything in the pot, leftover fish, new fish everything went in that was resembled fish or was in the fish family (smile).

CIOPPINO (Italian Fish Stew)
1 tbsp. cooking oil
1/2 green pepper cut into 1/2 inch squares
1 clove garlic, minced or more to taste ( I love garlic)
1 (16 oz.) can tomatoes cut up
1 (8 oz.) can tomato sauce
1/2 c. dry white or red wine
3 tbsp. snipped parsley
1 cup chicken broth
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. dried basil
Dash of pepper
1 lb. fresh or frozen fish fillets, cut in 1 inch pieces
12 oz. raw shrimp shelled
1 (7 1/2 oz.) can minced clams or fresh 24 clams in shell (see below for notes on fresh clams)
1/2 lb. scallops, lobster, crab, calamari or all of them
2 pounds little neck clams, mussels, or oysters or all three (Steam mollusks (clams, mussels, oysters) in a small amount of water (about a cup) until they just open. Set aside. Strain and reserve the cooking broth in the place of chicken broth if you don't have the chicken broth.

In a 3 quart saucepan, cook green pepper, and garlic in hot oil until tender and brown. Add undrained tomatoes, tomato sauce, wine, parsley, broth, salt, oregano, basil and pepper. Heat, cover and simmer 20 minutes. Add all preferred selected fish, shell fish, calamari, shrimp ( lobster or crab) and undrained clams. Bring just to boiling. Reduce heat, cover and 5 to 7 minutes or until fish are done,( when using fresh clams, either steam first or cook slowly for 10 to 15 minutes, clams till open. Serve immediately.
Note and Tips on Fresh Clams: scrub clam and soak in cold water for 15 minutes to make sure they are clean before cooking. You can also steam first to make sure they are fresh and all of them open. If they are open when you purchase them throw them away, they must be closed...

17 comments:

  1. I love Cioppino. I am going to have to try your version.

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  2. Lovely job with this fish stew. Wonderful ingredients cooked well.

    Bravo

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  3. I'm positively drooling. Such hot days, seafood really hits the spot.

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  4. Oh my, this would be so delicious to go along with spaghetti! You're making me hungry, Claudia. Just imagine the juicy seafood gourmet...hmm...mm... yummm..... Hope you're enjoying your day!
    Best wishes, Kristy

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  5. Never had Cioppino...I am sure that I love this as I love Italian food and seafood!

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  6. love fish stews...the more different kinds of fish are put in the better it tastes...

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  7. There is nothing like beautiful fresh fish and clams cooked in tomatos. I adore the flavors and when I go to Italy or France it is the first thing I look for on the menu. The dish looks wonderful.

    Regards,
    Patricia

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  8. Cioppino is so delicious! That top photo makes me want some with a piece of crusty bread. Oh, and a glass of wine would be nice too (smile).
    Nice, Claudia!

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  9. Yes indeed Claudia! This is my kind of good eating here! Seafood is always our "fruit de mere" or "Fruits of the sea"

    Bon appetit!
    CCR
    =:~)

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  10. My favorite. Either cioppino or seafood fra diavolo both terrific, but the crusty bread is a MUST with the cioppino.
    Love it!

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  11. Claudia, this is a beautiful, full bodied stew, sounds so flavorful I can just taste it by reading the ingredients.... great recipe

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  12. What a gorgeous Cioppino Claudia! This would be a delicious way to clean out my freezer!

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  13. I always drool when I smell Cioppino cooking at Whole Foods. I pick up a small container and I savor every bite. I've yet to try making my own, but this recipe looks too fabulous to pass up!

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  14. Wow, this looks and sounds amazing! I don't think I have had this specific dish before, but now I can try yours:)

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