Cioppino
This is another great soup that is so versatile! Use the seafood that is fresh in your area or that you just love. I used halibut ~ use cod if you want. I used mussels ~ you can use clams…or use both! I used shrimp and scallops…add or substitute crab and/or lobster. Have fun with this…I used red wine ~ you can also use white wine. Enjoy the extra couple of glasses while you chop away!
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Ingredients
Directions
- In a Dutch oven or a thick-bottomed pot, heat butter, onion, celery, green pepper, fennel, garlic, thyme, oregano, salt, pepper, saffron and cayenne on medium heat until onions are translucent.
- Add tomatoes, clam juice, broth and wine. Bring to a boil. Reduce to a simmer for 30 minutes.
- Add seafood (mussels last) to simmering soup. Add parsley and orange juice and let simmer for 30 minutes. Discard any mussels that don't open.
- Chiffonade basil (optional) and garnish soup.
- Enjoy!
Ingredients
Directions
- In a Dutch oven or a thick-bottomed pot, heat butter, onion, celery, green pepper, fennel, garlic, thyme, oregano, salt, pepper, saffron and cayenne on medium heat until onions are translucent.
- Add tomatoes, clam juice, broth and wine. Bring to a boil. Reduce to a simmer for 30 minutes.
- Add seafood (mussels last) to simmering soup. Add parsley and orange juice and let simmer for 30 minutes. Discard any mussels that don't open.
- Chiffonade basil (optional) and garnish soup.
- Enjoy!