Skip to main content
Advertising

Originally published Wednesday, July 31, 2013 at 6:12 AM

  • Share:
           
  • Comments (0)
  • Print

Recipe: Streamlined Cioppino

Most Popular Comments
Hide / Show comments
No comments have been posted to this article.
Start the conversation >

advertising

8 servings

1 pound halibut, bass fillets or other firm white fish

1 pound jumbo shrimp

2 pounds lobster tails, split

2 pounds clams or mussels in shells

4 cups canned tomatoes

1 cup chopped onion

½ cup chopped green pepper

2 cups Clamato juice

1 cup Chianti

1 cup water

2 teaspoons garlic salt

2 bay leaves

½ teaspoon basil, oregano or Italian seasoning

1. Cut fish in 2-inch chunks. Remove legs from shrimp and peel if desired (leaving shells on adds more flavor). Split the lobster tails as you would for broiling.

2. Put tomatoes and liquid in a large soup kettle, break up with a spoon. Add onions, peppers, Clamato juice, wine, water and all seasonings.

3. Simmer, covered for 20 minutes. Add fish and lobster, cover and simmer for 10 more minutes. Add shrimp and simmer five more minutes or until shrimp is pink. Take care not to overcook. Add the clams, cover and simmer for approximately five minutes or until the clams open. Discard any that do not open.

4. Serve in large bowls, shells included.

The Baltimore Sun

News where, when and how you want it

Email Icon


Advertising
The Seattle Times

To keep reading, you need a subscription.

We hope you have enjoyed your complimentary access. Subscribe now for unlimited access!

Subscription options ►

Already a subscriber?

We've got good news for you. Unlimited seattletimes.com content access is included with most subscriptions.

Subscriber login ►