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San francisco cioppino
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Entrees, Ethnic, Seafood, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| large | Onion, chopped | | 1
| | Green bell pepper, chopped | | 2
| | Garlic cloves, minced | | 2
| tbsp | Vegetable oil | | 1 1/2
| lbs | Tomatoes, chopped | | 1/2
| cup | Dry white wine | | 1/2
| cup | Bottled clam juice | | 1 1/2
| tsp | Dried Italian herbs, crushed | | 1
| | Bay leaf | | 1/2
| lbs | Firm white fish fillets | | | -- cut into 1-inch chunks | | 1/2
| lbs | Medium-size shrimp | | | -- peeled and deveined | | 1/4
| lbs | Bay scallops | | 1
| | Dungeness crab (optional) | | | - cooked, cleaned & cracked | | 3
| tbsp | Kikkoman Lite Soy Sauce | | 1/3
| cup | Chopped parsley |
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Procedures:
| 1 | Saute first 3 ingredients in hot oil in dutch oven or large saucepan until soft. | | 2 | Stir in next 5 ingredients; cover and simmer 20 minutes. | | 3 | Add white fish, shrimp and scallops; cook until fish and scallops are opaque and shrimp are pink, about 2 minutes. | | 4 | Add crab; cook 1 to 2 minutes, or until heated through. | | 5 | Stir in lite soy sauce and parsley. | | 6 | Serve immediately. |
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