Cioppinio
Yield
12 servingsPrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
shrimp
medium size, fresh, unpeeled |
|
| 1 | pound |
whitefish
fillets, lean |
* |
| 1 | cup |
water
|
|
| 2 | tablespoons |
red wine vinegar
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | medium |
onions
sliced |
|
| ½ | cup |
green bell peppers
thinly sliced |
|
| 14 ½ | ounces |
tomatoes, canned
undrained, chopped |
|
| 1 | teaspoon |
basil
dried |
*
|
| ½ | teaspoon |
red pepper flakes
|
|
| 1 ½ | cups |
burgundy wine
or dry red wine |
* |
| 1 ¾ | pounds |
clams
small, in shells, scrubbed |
|
| ½ | pound |
crab meat
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
shrimp
medium size, fresh, unpeeled |
|
| 453.6 | g |
whitefish
fillets, lean |
* |
| 237 | ml |
water
|
|
| 3E+1 | ml |
red wine vinegar
|
|
| 15 | ml |
olive oil
|
|
| 1 | medium |
onions
sliced |
|
| 118 | ml |
green bell peppers
thinly sliced |
|
| 419.1 | ml/g |
tomatoes, canned
undrained, chopped |
|
| 5 | ml |
basil
dried |
*
|
| 2.5 | ml |
red pepper flakes
|
|
| 355 | ml |
burgundy wine
or dry red wine |
* |
| 793.8 | g |
clams
small, in shells, scrubbed |
|
| 226.8 | g |
crab meat
fresh |
|
Directions
Peel and devein raw shrimp, reserving shells.
Skin fillets, reserving skin.
Cut fillets into 1 inch cubes.
Set shrimp and fillets aside.
Combine shrimp shells, fillet skin, water and vinegar in a non-aluminum saucepan; bring to a boil.
Reduce heat and simmer uncovered 20 min.
Strain and reserve cooking liquid.
Discard fish trimmings.
Coat a non-aluminum dutch oven with cooking spray; add oil and place over medium-high heat until hot.
Add onion and garlic and sauté until tender.
Add bell pepper and tomatoes, basil, pepper, and red pepper flakes.
Cook 5 min.
Add wine and reserved cooking liquid; bring to a boil.
Reduce heat; simmer, uncovered, 15 min.
Add clams; cook over low heat 3 min. or until shells begin to open.
Add shrimp, fillet cubes and crabmeat.
Cook over low heat 7 min. or until fillet cubes flake easily when tested with a fork.
