Friday, March 4

Savory Seafood Stew or Cioppino

Traditionally called "muddle", this meal is sure to please a crowd. In San Francisco, it is called Cioppino. It is a flavorful blend of sea favorites, gently poached in a light broth this delicate taste and hearty meal is a well rounded dish.

Full time: 45-60 minutes
You will need:

2 tbsp butter
1 tbsp minced garlic
1 tsp salt
1 tsp ground black pepper
1 large onion diced
1/2 cup sliced carrots
1/2 cup sliced celery
1/2 cup sliced parsnips
1/2 cup fresh parsley sliced
1 cup diced potatoes
6 cups chicken or vegetable stock
1 28oz can diced tomatoes (do not drain)
1 lb Shrimp, cleaned
1 lb Little neck clams (or your favorite)
1 lb Mussels
1 lb Haddock (or your favorite white fish) cut into 2" pieces



What to do for this yummy treat:

In a stock pot place butter, onions, carrots, parsnips, and celery. Begin to sweat the vegetables over med/high heat for 5-8 minutes, stirring often so vegetables do not burn

Add in minced garlic and cook additionally for 3 minutes

Add in potatoes and diced tomatoes with their liquid, stir and reduce heat to med. Cook for 15 minute or until potatoes feel slightly soften Watch carefully, add small amounts of stock if pot begins to dry out

Add in stock, bring to quick boil. Reduce heat to a simmer and cook 10-15 mintues. Until potatoes are cooked

Add in parsley and clams, watch for them to begin to open, approx 5 minutes

Add in mussels, shrimp, haddock, and cook for 10 minutes or fish is cooked thru


Serve along with a hearty bread for an amazing meal.

For an added flair serve over pasta.