Cioppino

Currently simmer on low in pot for 2 hours.

Will add the rest at 4pm.

Looks good Len . I love that stuff. They actually sell a decent pre-made version in the frozen food section at Trader Joe’s but it does not compare to fresh home made.

Dave

Nice Len! Can you post the ingredient list? I think I have it figured out, but want to be sure.

I am definitely making this.

Scallops added

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Nice Len! Can you post the ingredient list? I think I have it figured out, but want to be sure.

I am definitely making this.

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1 pound cod fillets cubed
24 ounces crab meat
15 Mussels in shell
1 pound scallops
1 pound large peeled shrimp
1.5 cups white wine
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon dried basil
1 bay leave
15 ounces chicken broth
15 ounces tomato juice
8 ounces tomato sauce
1 10 ounce can petite cut spicy diced tomatoes
1 large white onion diced
3 cloves garlic diced
1 bunch fresh parsley chopped
3/4 cup butter

Directions

Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, tomato juice,tomato sauce and wine. Mix well. Cover and simmer 2 hours.
Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread

That looks incredible!!!

Shrimp and Crab added

Cod

Supper is at 5pm

Can it be better than possum and sweet tatters, all baked an fresh from the oven of a wood cook stove.

Daughter and wife both had seconds.

It had amazing flavor.

YUMMMY!!!!

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Nice Len! Can you post the ingredient list? I think I have it figured out, but want to be sure.

I am definitely making this.

---

He never posts the ingredient list…Just pictures. Hello….Member Recipes…

1 pound cod fillets cubed

24 ounces crab meat

15 Mussels in shell

1 pound scallops

1 pound large peeled shrimp

1.5 cups white wine

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon celery flakes

1 bay leave

15 ounces chicken broth

15 ounces tomato juice

8 ounces tomato sauce

1 10 ounce can petite cut spicy diced tomatoes

1 large white onion diced

3 cloves garlic diced

1 bunch fresh parsley chopped

3/4 cup butter

Directions

Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, tomato juice,tomato sauce and wine. Mix well. Cover and simmer 2 hours.
Stir in the shrimp, scallops, clams, mussels and crab meat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread

Quote:

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Quote:

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Nice Len! Can you post the ingredient list? I think I have it figured out, but want to be sure.

I am definitely making this.

---

He never posts the ingredient list…Just pictures. Hello….Member Recipes…

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Chappy, Len did earlier and now he did for you again.

Going to make this. But, I’ll use flat leaf parsley, seafood stock, add the shrimp at the last two minutes and finish with a splash of heavy cream. I’ll also add a little celery and diced carrot.

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Going to make this. But, I’ll use flat leaf parsley, seafood stock, add the shrimp at the last two minutes and finish with a splash of heavy cream. I’ll also add a little celery and diced carrot.

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Going to have to start with a couple strips of bacon first, too. Then finish with a bit of cilantro and lemon juice.