Grandma Flo’s Quick Cioppino

Soups

Prep & Cook Time

1 hour

INGREDIENTS

2 pints Cioppino base
10 pcs Butter/Littleneck clams
10 pcs Black mussels
10 pcs Large shrimp (shelled)
1/3 lb Bay/Sea scallops (cubed)
1/2 Cod/White meat fish (cubed)
1 Tbsp parsley

For substitutions and additions use:
1 whole Dungeness crab (cracked and cleaned)
1lb Squid (cleaned and cut up)
1 whole Lobster (cleaned and cut up)
½ lb Chicken meat (raw and cubed)
1 Zucchini (cubed)
1 Potato (diced)

CIOPPINO BASE
3 Tomatoes (quartered)
1/2 cup Clam juice
1/2 cup Green Peppers (chopped)
1/2 Onion (diced)
1/2 cup White wine
4 Tbsp Olive oil
1 clove Garlic (diced)
6 Tbsp Parsley (finely chooped)
3 Bay Leaves (whole)
2 Tbsp Oregano (finely chopped)
3 tsp thyme (finely chopped)
Cayenne Pepper (to taste)
dash of Salt
dash of Black Pepper.
water.

PREPARATION

CIOPPINO BASE
Quarter tomatoes and chop green Peppers. Dice onions and garlic; finely chop parsley, oregano, and thyme. Add this and rest of base ingredients to a large pot.

Notes:
You may add cayenne or similar spice to make the dish hotter.

COOKING

Bring Cioppino base to a simmer for 10 minutes, add water if necessary; add fish, cooking for 3 minutes.

Add clams, mussels & shrimp; simmer until shellfish open wide. Once shellfish open, add scallops and cook for 2 more minutes.

Top with parsley and serve with crusty bread or over pasta.

For 2 servings use 1 pint of base, for more servings double the base ingredients.