International Stews Cooking Class

Cioppino Seafood Stew

Cioppino Stew

Serves 4

Ingredients

2 can stewed tomatoes

1/2 c olive oil

3 md onions diced

3 clove garlic diced

1/2 can tomato paste

4 c water

1 c dry red wine

1 c sliced white mushrooms

2 tsp dry parsley

2 tsp salt

1/2 tsp black pepper

1 lg bay leaf

1/4 tsp oregano

1/2 tsp sweet basil

1 tsp paprika

1-1 1/2 lb any white fish

1-1 1/2 lb bay scallops

1-1 1/2 lb crabmeat (fresh or imitation)

1-1 1/2 lb medium raw shrimp (peeled & devein)

1-1 1/2 lb chopped clams (fresh clams optional)

1- 1 1/2 lb fresh mussels (optional)

CHRISTMAS EVE ITALIAN CIOPPINO STEW

Directions

1. Fry the onions & garlic till soft. Add tomato paste and spices fry together then add the stewed tomatoes, water, bay leaf, red wine, mushrooms let simmer for 1 1/2 hours.

2. Then add the fish and cook till it flakes When adding the white fish cut it into small chunks, add firm white fish such as cod or hadock.

3. A nice warm crusty Italian bread goes great for dunking and soaking up the broth. Mangia, Mangia