Cioppino

There’s nothing like a bowl of mussels, fish, and shrimp in a tomato broth on a cloudy, rainy day. 🙂

Image

Ingredients:
2 tablespoons butter
1 small onion, chopped
1 garlic clove, minced
1/2 can tomato sauce
1/2 can chicken broth
1 bay leaf
1 teaspoon dried basil
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 cup white wine
1 tomato, chopped
10 large shrimp, peeled and deveined
2 pounds mussels, cleaned and debearded
1 cod filet, cubed

Directions:
1. Over medium-low heat, melt butter in a large stockpot. Add onions and garlic. Cook slowly, stirring occasionally until onions are soft.
2. Add chicken broth, tomato sauce, bay leaf, basil, parsley, thyme, oregano, tomato, and wine. Mix well. Cover and simmer 30 minutes.
3. Stir in the shrimp, mussels, and fish. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Serve warm.

2 servings

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s