A recipe for Cioppinio. Follow the simple recipe instructions for Cioppinio shared by other home cooking experts.
Ingredients
1/2 lb. Unpeeled Medium Size Fresh Shrimp1 lb. Lean Whitefish Fillets
1 c. Water
2 Tbs. Red Wine Vinegar
1 Tbs. Olive Oil
1 med. Onion Sliced
1/2 c. Thinly Sliced Green Pepper
2 can (14 1/2 Oz.) Tomatoes, Undrained and Chopped
1 Tsp. Dried Basil
1/2 Tsp. Red Pepper Flakes
1 1/2 c. Burgundy OR Dry Red Wine
1 3/4 lb. Small Clams in Shells, about 16, Scrubbed
1/2 lb. Fresh Crabmeat
Directions
Peel and Devein Raw Shrimp, Reserving Shells. Skin Fillets, Reserving Skin. Cut Fillets Into 1 Inch Cubes. Set Shrimp and Fillets Aside. Combine Shrimp Shells, Fillet Skin, Water and Vinegar in A Non-aluminum saucepan; Bring To A Boil. Reduce Heat and Simmer Uncovered 20 Min. Strain and Reserve Cooking Liquid. Discard Fish Trimmings. Coat A Nonaluminum Dutch Oven With Cooking Spray; Add Oil and Place Over Medium-High Heat Until Hot. Add Onion and Garlic and Saute Until Tender. Add Bell Pepper and Tomatoes, Basil, Pepper, and Red Pepper Flakes. Cook 5 Min. Add Wine and Reserved Cooking Liquid; Bring To A Boil. Reduce Heat; Simmer, Uncovered, 15 Min. Add Clams; Cook Over Low Heat 3 Min. OR Until Shells Begin To Open. Add Shrimp, Fillet Cubes and Crabmeat. Cook Over Low Heat 7 Min. OR Until Fillet Cubes Flake Easily When Tested With A Fork. Fat 21, Chol. 7L.
