WTVY - Recipes - Recipes

Florida Style Cioppino

By: Barbara Turnbull - Bureau of Seafood and Aquaculture Marketing
By: Barbara Turnbull - Bureau of Seafood and Aquaculture Marketing

Ingredients

  • 3 cup olive oil
  • cup onion (finely chopped)
  • 1 leek, white and green parts, cut into ½" pieces
  • 1 cup Florida celery (small diced)
  • 3 tablespoons Florida garlic (minced)
  • 4 cups Florida tomatoes (medium diced)
  • 1 cup tomato puree
  • 1 cup white wine
  • 1 bay leaf
  • 12 Florida littleneck clams in-the-shell
  • pound Florida shrimp (peeled and deveined)
  • 1 lb. Florida catfish (cut into 1 inch pieces
  • 3 tablespoons fresh basil (chopped)
  • Dash Hot pepper sauce
  • Parsley

    Directions

    1. Heat olive oil in a large pot; add onions, green pepper, scallions, and
    celery; sauté until translucent.



    2. Add garlic and briefly sauté. Add tomatoes, puree, wine, and bay leaf. Simmer for 45 minutes. Add clams and simmer for 10 minutes, then add shrimp and swordfish.



    3. Simmer until fish is cooked through (do not stir). Add chopped basil and season with salt and pepper. Garnish with garlic croutons.



    Yield: 4 servings.

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