Hymie's Seafood Restaurant and
Fish Market Hymie's Cioppino
- 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
- Heat the oil in a large soup pot over medium heat.
- Add the mushrooms, onions, parsley, green pepper and garlic. Cook until the vegetables are tender, about 5 minutes.
- Add the oregano, salt, fennel seeds, pepper, tomatoes and tomato paste
and cook, stirring, 4 minutes.
- Add the water and wine. Bring to a boil and simmer 30 minutes.
- Add the clams. Cover and cook 2 minutes over medium heat.
- 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.
- 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
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.