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Fishandseafood - Cioppino Recipes Post by :awright505 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1888

Click below to download : Fishandseafood - Cioppino Recipes (Format : PDF)

Fishandseafood - Cioppino Recipes

1 lb skinless sole fillets (use any white fish)
1/2 large green pepper
2 tbl finely chopped onion
1 clove garlic minced (or more, to taste)
1 (16 oz) can tomatoes, undrained
1 (8 oz) can tomato sauce
1/2 cup dry white or red wine
3 tbl snipped fresh parsely, or 1 tbl dried parsley flakes
1/4 tsp dried oregano crushed
1/4 tsp dried basil, crushed
12oz shelled shrimp
1 (6.5 oz) can minced clams, undrained

Cut fillets into 1-inch pieces; set aside. Cut green pepper into 1/2 inch squares.

In 3-quart saucepan cook green pepper, onion, and garlic in oil till onion is tender but not brown.

Cut up tomatoes; add to onion mixture. Stir in tomato sauce, wine, parsely oregano, basil, 1/2 tsp salt, and a dash pepper. Bring to boil; reduce heat. Simmer, covered, 20 minutes. Add fish pieces, shrimp, anc clams to tomato mixture. Bring just to boil; reduce heat. simmer, covered 5 to 7 minutes or till fish flakes and shrimp are pink.

posted by Mimi Hiller 12-22-98 4:25 PM


1/4 cup olive oil
1 small onion, chopped
1 cl garlic, chopped or pressed
1 carrot, chopped
1 bell pepper, chopped (whichever color you enjoy)
1 leek, chopped (white half only)
1 stalk celery, chopped
1 tbs chopped fennel
1 (28-oz) can crushed tomatoes
2 cups water
1 tsp salt
1/2 tsp pepper
1 tsp minced fresh basil
1/2 tsp minced fresh oregano
1/4 tsp minced fresh thyme
4 bay leaves
dash cayenne pepper

In a large soup pot, saute' onion in the oil, only until translucent. Add garlic, carrot, bell pepper, leek, celery,fennel, and saute' 5 more min. Stir in remaining ingredients, partially cover, simmer over low heat for 2 hrs. stirring occasionally. Remove bay leaves.

Seafood: (This is a rough guide. Use similar quantities of whatever kind of fish/shellfish you like or can get.

1 lb firm white fish, cut into 1"-2" pieces
8 large shrimp, shelled
8 large scallops
1/2 lb squid, cleaned and cut up (keep tentacles whole)
1/4 cup olive oil
1 cl garlic, chopped or pressed
8 oz crabmeat
3/4 cup dry white wine
8-10 small clams or mussels, scrubbed clean (4-5 of each is ideal)
chopped parsley for garnish

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Fishandseafood - Cioppino By Connie Fishandseafood - Cioppino By Connie

Fishandseafood - Cioppino By Connie
2 tablespoons olive oil 1 1/2 cups chopped onion 1 cup chopped sweet green pepper 3 (14 1/2 ounce cans) Italian-style plum tomatoes 2 cups dry red wine 1/4 cup snipped fresh basil 2 tablespoons tomato paste 1 1/2 teas. dried oregano, crushed 1 1/2 teas. dried thyme, crushed 1/4 to 1/2 teas. dried hot red pepper flakes 1 bay leaf 1 pound fresh or frozen halibut, cut into 1 1/2 inch pieces (or scrod) 12 ounces fresh or frozen shrimp in shells 12 ounces fresh or frozen scallops 24 clams in shell 1/4 teas. pepper 1/2 cup finely snipped parsley

Fishandseafood - Cioppino (seafood Stew) Fishandseafood - Cioppino (seafood Stew)

Fishandseafood - Cioppino (seafood Stew)
1/3 cup olive oil 2 large onions, halved and thinly sliced 1 large green bell pepper chopped 2 cloves garlic minced 3 1/2 cups (about 5 large) cored, seeded and chopped tomatoes - can use canned 1 cup dry white wine 2 tablespoons tomato paste 1 bay leaf 1 teaspoon fresh thyme or 1/2 teaspoon dried 1/4 teaspoon salt 1 (6 1/2 ounce) canned chopped clams with their juice 1 1/2 pounds thick cod, haddock or other boneless white fish 1/2 pound bay or sea scallops 1 tablespoon chopped fresh basil or 1 teaspoon dried Freshly ground pepper to taste In