Spinning Plates Cioppino, 11/26

Spinning Plates Cioppino

{}{}{}{}{}{}{} Serve with a crisp green salad and bread for sopping up the remaining liquid.

You won't want to waste a drop!!


4 garlic cloves, chopped

1 yellow onion, sliced thin

1 fennel bulb, sliced thin

Olive oil

1 bay leaf

1 sprig fresh thyme

1/2 tablespoon dried marjoram

1 punch fresh parsley, chopped

Salt and Pepper to taste

2 cans tomato puree

1 can tomato sauce

1 jar clam juice

1 cup white wine

2 cups water

1 1/2 pounds firm white fish:{} tilapia, cod, halibut, cut into large pieces

1 pound shrimp:{} peeled and cleaned

1 pound mussels in shells, scrubbed

1/2 pound sea scallops or 1 pound of bay scallops

1 crab leg per person, thawed



In a large soup pot saut garlic, onion, and fennel in olive oil until very soft.{} Deglaze the pan with the white wine.{} Add in the bay leaf, thyme, marjoram, salt, pepper, tomato puree, tomato sauce, clam juice and water.{} Bring to a boil.{} Reduce to a simmer and simmer for 20-25 minutes for the flavors to come together.{}


Add in the fish, shrimp, mussels, and scallops.{} Cover with a lid and simmer gently for 6 minutes.{} Remove from the heat, place crab legs in the pot and replace lid.{} Let stand for 6 minutes.{}


Serving:{} Ladle stew into large bowls making sure each guests gets each kind of seafood.{} Sprinkle with parsley.