25 Nov Cioppino Recipe
Use some of our amazing fresh seafood to create a drool-worthy cioppino.
2 – 26 oz jars of Paladini All-Natural Cioppino Sauce (available in the Meat & Seafood Department)
Juice of 1 lemon
1 lb of scrubbed and rinsed clams or mussels (or both)
1 lb boneless white fish fillets, bite size (such as Chilean sea bass, halibut, ling cod, rock cod, sturgeon, or swordfish)
1/2 lb bay scallops
1/2 lb medium-size shrimp (raw), peeled and deveined
2 large whole cooked Dungeness crabs, cracked and sectioned
1/2 cup Italian parsley, chopped
1/2 to 1 cup red or white wine
1 cup seafood stock (clam juice or even chicken stock works well)
1 clove garlic, chopped
2 tbsp olive oil
One sauté pan and one stockpot
To cook fish and shrimp: In the sauté pan, on medium heat, add olive oil and chopped garlic and cook for 2-3 minutes. Add fish, scallops, and shrimp and cook for 5-8 minutes; add lemon juice and stir.
In the stockpot: Combine wine and seafood stock and bring to a simmer. Add clams/mussels, cover with a lid and cook for 5 minutes. Add crab, cooked seafood from sauté pan and cioppino sauce. Simmer for an additional 5 minutes. Serve in individual bowls and garnish with chopped parsley. Makes 4-6 servings.