Check out our entire fish collection for more ideas.
Cioppino
Parsley a handful of chopped.
Recipe Summary Cioppino
A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!Ingredients | White Fish Stew Recipes
¾ cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
1 cup water
1 ½ cups white wine
1 ½ pounds large shrimp - peeled and deveined
1 ½ pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1 ½ cups crabmeat
1 ½ pounds cod fillets, cubed
Directions
Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!
Info | White Fish Stew Recipes
prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
13
Yield:
12 to 14 servings
White Fish Stew Recipes - 450g of white fish, sustainable, bones removed and cut into chunks, 150g of tiger prawns, raw and sustainable, 100ml of rapeseed oil, 1 onion, peeled and roughly diced, 1 fennel bulb, roughly diced, 3 garlic cloves, peeled and crushed, 1 tsp smoked paprika.
