CIOPPINO

Best seafood stew EVER! Los Angeles style Cioppino with shrimp, scallops, clams, mussels, crabmeat, and chicken. Serve with a loaf of warm, crusty bread for sopping up the delicious broth! And you'll keep licking the bowl until clean and clear. Have this delicious item in the warmth of winter with your friends and family. A perfect start to a great evening!

INGREDIENTS FOR 4 SERVINGS-

  • 3-4 cubes of butter

  • 2 medium onions, chopped

  • 2 cloves garlic, minced

  • 1 bunch fresh parsley, chopped

  • 2-4 tomatoes

  • 2  chicken broth

  • 2 leaf bay leaves

  • 1 tablespoon dried basil

  • ½ teaspoon dried thyme

  • ½ teaspoon dried oregano

  • 1 cup water

  • 1 ½ cups white wine

  • 1 ½ pounds large shrimp - peeled and deveined

  • 1 ½ pounds chicken pieces

  • 1 ½ pounds bay scallops

  • 18 small clams

  • 18 large mussels mussels, cleaned and debearded

  • 1 ½ cups crabmeat

  • 1 ½ pounds cod fillets, cubed

LET'S MAKE IT! -

  • Over medium-low heat melt butter in a large pot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft brown. 

  • Stew the tomatoes and add to the pot. Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.

  • Stir in the shrimp, scallops, clams, mussels, crabmeat, chicken. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

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