Cioppino

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Cioppino Yum
Phil's Cioppino Serve with 1 pound of fresh linguine. Cook pasta separately; place in individual bowls and cover with Cioppino. Delicious with sourdough bread.
Servings
Servings
Ingredients
Servings
Servings
Ingredients
Instructions
  1. Put the olive oil, butter, and garlic in a wide, deep pot over medium heat, and cook, stirring, until the garlic is fragrant, but not brown.
  2. Boil & drain linguini
Bag O'Shellfish (If frozen adjust times below)
  1. Add the wine and all the clams and mussels from the bag, and cover. Steam medium-high about 5 minutes.
  2. Stir in cioppino sauce, Worcestershire and saffron and bring to a simmer.
  3. Gently stir in the fish and the rest of the bag o' shellfish, Simmer until just cooked through — about 5 minutes.
  4. Add crab and any extra shrimp, and simmer for about 5 minutes
Live Shellfish
  1. Add the wine and the clams, and cover. Turn the heat up to medium-high and steam until the clams start to open, about 5 minutes.
  2. Add the mussels, cover and steam until the just start to open, about 2 minutes.
  3. Stir in cioppino sauce, Worcestershire and saffron and bring to a simmer.
  4. Add remaining seafood and simmer about 5 minutes
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