Recipe courtesy of Dolores Del Rio

Cioppino

Name: Cioppino
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 servings
Ingredients: 1/4 cup olive oil; 1/2 cup bell peppers, chopped; 1/2 cup sliced onions; 1 clove garlic, minced; 6 to 8 clams; 6 to 8 mussels; 1 cup red wine; 1 cup chicken stock; 1 1/2 cups marinara sauce; Red pepper flakes, to taste; 6 shrimp shelled and de-veined; 1 small fish fillet (recommended: sea bass, flounder or other mild firm flesh fish)

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Level: Intermediate
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 2 servings

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Ingredients

1/4 cup olive oil

1/2 cup bell peppers, chopped

1/2 cup sliced onions

1 clove garlic, minced

6 to 8 clams

6 to 8 mussels

1 cup red wine

1 cup chicken stock

1 1/2 cups marinara sauce

Red pepper flakes, to taste

6 shrimp shelled and de-veined

1 small fish fillet (recommended: sea bass, flounder or other mild firm flesh fish)

Directions

Heat olive oil in a deep saute pan, over medium heat. Add the bell pepper, onions and garlic and saute until tender, approximately 7 to 10 minutes. Add the clams, mussels, red wine, chicken stock, marinara, red pepper flakes, shrimp and fish fillet and continue cooking until the clams and mussels are open, the shrimp cooked through and the fish is flaky. Transfer to a serving bowl and serve with a side of pasta and good bread, if desired.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.