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Hymie's Seafood Restaurant and
Fish Market Hymie's Cioppino

RG

Ingredients

  • 1 tablespoon olive oil
  • 3/4 cup chopped mushrooms
  • 1/2 cup chopped onions
  • 1/2 cup chopped parsley
  • 1/2 cup chopped green bell pepper
  • 5 cloves garlic, minced
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon salt
  • 3/4 teaspoon fennel seeds
  • 1/2 teaspoon coarsely ground pepper
  • 1 (14 1/2 ounce) can diced tomatoes
  • 1 (6 ounce) can tomato paste
  • 5 cups water
  • 1 cup dry white wine
  • 12 clams, scrubbed
  • 12 mussels, preferably green-lipped, scrubbed, de-bearded
  • 1 pound firm-fleshed fish, such as halibut, swordfish or red snapper, cut into chunks
  • 12 large shrimp, shelled and deveined
  • 12 large scallops

Instructions

  1. Heat the oil in a large soup pot over medium heat.
  2. Add the mushrooms, onions, parsley, green pepper and garlic. Cook until the vegetables are tender, about 5 minutes.
  3. Add the oregano, salt, fennel seeds, pepper, tomatoes and tomato paste and cook, stirring, 4 minutes.
  4. Add the water and wine. Bring to a boil and simmer 30 minutes.
  5. Add the clams. Cover and cook 2 minutes over medium heat.
  6. Add the mussels, fish, shrimp and scallops. Cover and cook the cioppino until the shrimp is pink, the fish flaky and the clams and mussels open.
  7. Discard any unopened clams or mussels.

Yield: 6 servings

Each serving: 305 calories; 1,031 mg sodium; 120 mg cholesterol; 6 grams fat; 1 gram saturated fat; 18 grams carbohydrates; 39 grams protein; 2.92 grams fiber

Posted by Gram'Cracker at Recipe Goldmine 12/30/2001 9:44 am.

Source: Kathryn P. Rea, owner of Hymie's Seafood Restaurant and Fish Market, gladly shared her popular cioppino recipe.


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