Free Online Recipes
 |  

Sign Up login
 
 

Cioppino Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Cioppino

Category   Salads - Soups - Sidedishes
Sub Category   Gluten-Free
Servings   about 6
Preptime   40 minutes

Ingredients
2 lbs fresh skinless salmon, cod and/or sea scallops (I use a combo of all)
2 medium fennel bulbs, trimmed and thinly sliced
3 tbl olive oil
4 cloves garlic, minced
3 large tomatoes, coarsely chopped (3 cups)
1 14 -15 oz can fish stock or chicken broth (I use chicken broth)
1 tsp dried oregano
1/2 tsp anise seeds, crushed (optional)
salt and ground black pepper
 

Instructions
1. Rinse fish/scallops; pat dry with paper towels. Cut fish into 2 inch chunks and set aside. In a 4-6 Qt Dutch oven, cook sliced fennel in hot oil over medium heat about 10 minutes or until tender, stirring occasionally. Add garlic; cook and stir for 1 minute more.
2. Add tomatoes, stock, dried oregano(if using), and, if desired, anise seed. Bring to boiling. Stir in fish and/or scallops. Return to boiling; reduce heat. Simmer, uncovered, for 6 to 8 minutes or until fish flakes easily when tested with a fork and scallops are opaque.
3. Season to taste with salt and pepper. Stir in fresh oregano (if using).
Note- When making this for dinner, I double the recipe.
Serving Suggestions
Serve with warm crusty bread


Originally Submitted
7/3/2013





0 Out of 5 from 0 reviews

You can add this Cioppino recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.