Whitefish Cioppino by Melissa


Whitefish Cioppino by Melissa
Print Recipe
Cioppino is Italian for "seafood stew" where anything goes! Whatever you have, toss it in!
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Whitefish Cioppino by Melissa
Print Recipe
Cioppino is Italian for "seafood stew" where anything goes! Whatever you have, toss it in!
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Instructions
  1. Heat oil in a Dutch oven or large pot over medium high heat. Add onion, celery, garlic and cook, stirring occasionally until soft – about 5 minutes.
  2. Add the tomatoes with juice, tomato paste, ½ t. salt and a few grinds of pepper. Cook and stir until thick.
  3. Add water, wine and red pepper flakes and bring to a simmer.
  4. Add mussels and whitefish; cover and cook until mussels open and fish is cooked about 5 minutes.
  5. Season with salt and pepper; gently stir in parsley.
  6. If it is too thick, thin with a little more wine or water.
  7. Serve with crusty bread to soak up the sauce!
Recipe Notes

*Do NOT drain your tomaotes! The liquid holds a lot of flavor that adds to this meal. Also, the recipe originally called for crushed tomatoes, but fire roasted don’t come crushed.  Give them a little mash or hit with a stick blender to reduce chunkiness just a bit before you add them.

**If you can’t find it, just use regular and toss in a ½ - 1 t. Italian herbs

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About the author: Amber Mae

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