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CioppinoRich LoRusso from LoRusso's Cucina

Cioppino
Posted: 05/2/2013

INGREDIENTS:

SAUTE’
1 Tblspn chopped garlic (more if desired)
1/3 cup chopped red onion
¼ cup Chopped fresh basil
10 turns fresh ground black pepper
2  pinches crushed red chili pepper flakes

Deglaze with 1cup Chianti wine

ADD:
28oz can Chopped Plum Tomatoes w/ juice
1 cup water w/ 1 teaspn lobster or shrimp base (clam juice may subtituted)
2 Tblspn Chopped fresh parsley
Salt to taste

Simmer covered for 15 minutes

Then add
1 cap or envelope of Saffron
8 lg Large Sea Scallops
8 lg. Shrimp
8 oz. Swordfish, Tuna  (or firm fish)
8 Whole Clams (fresh or canned)
12 Mussels green lip
1/2 cup Cooked Arborio Rice

LoRusso's Cucina

INSTRUCTIONS:

Cook covered over medium heat 15 minutes till seafood is cooked through
(do not overcook)
Serve immediately with sautéed spinach and toasted Italian bread.
Serves 4 dinners or 8 appetizers



Cook Time: