Recipe by bookgirl in the kitchen
"Cioppino. Excellent recipe. One of the easier recipes and a very good one. Love fish stock over clam juice. I used more fresh parsley on slices of French bread with garlic butter."
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chopped fresh flat-leaf parsley
red pepper flakes
dry white wine
1 (14 ounce) can
diced tomatoes with juice
salt and ground black pepper to taste
mussels, scrubbed and debearded
1 (4 ounce) fillet
halibut, cut into 2-inch pieces
precooked crab legs, cracked
precooked tail-on shrimp
chopped fresh parsley
this recipe was great. i did end up adding about 3/4 of a small can of tomato paste to increase the tomatoe flavor which is a great contrast to the seafood. next time i might try it with red wine. i also used more clam juice than stock.
This was delicious! We doubled it for a dinner party and it was met with lovely reviews from the "I don't even really like seafood" folks. We did have to make some changes based on being in land-locked Tennessee, though. All I had was chicken stock, unfortunately, so I had to use that and the crab legs at the store were a bit dismal so I left those out. The great thing about this is its versatility, though, because it came out great (I plan on making my own stock, hopefully, next time.) This was my first time working with any kind of clam/mussel/etc, so I was a bit nervous but everything cooked up wonderfully. Also, I'm not one for spice, but the red pepper flakes gave it a lovely depth that's needed with this dish. Served it with some crusty bread to soak up the yumminess!! Thanks for a great recipe!
I used the mixed bag of frozen fish from Sam's club and frozen cod cut in chucks and extra shrimp (lg) 21-30 oh and couldn't find fish stock so I used clam juice.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 131
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