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  • Recipe

Cioppino

Cioppino

Ingredients

  • 8 oz.
    Roseli® Olive Oil
  • 4 ea.
    Leeks, white part only
  • 2 ea.
    Fennel Bulb
  • 4 ea.
    Cross Valley Farms® Yellow Jumbo Onions
  • 12 ea.
    Garlic Cloves
  • 1#10 can
    Roseli Whole Peeled San Marzano Style Tomatoes
  • 40 oz.
    Chicken or Vegetable Stock
  • 2 lb.
    Fresh Mussels
  • 4 lb.
    Harbor Banks® Shrimp
  • 2 lb.
    Harbor Banks Cod Loin
  • 2 lb.
    Clams
  • 16 oz.
    White Wine
  • 1 tsp.
    Red Pepper Flakes
  • Lemons, garnish
  • Parsley, garnish

Preparation

Heat olive oil in a large saucepan or rondeau, sweat leeks, fennel and onion along with garlic. Add white wine and reduce by half. Coarsely crush tomatoes by hand, add to the pot with chicken or vegetable stock. Season with crushed red pepper, salt and pepper to taste. Simmer to develop flavor. Add seafood raw to poach the fish. Serve with grilled or toasted bread, and garnish with lemon and fresh parsley.

Servings: 24

Recipe Idea Presented By: Scott McCurdy