Wednesday, April 6, 2011


One Love. One Pot. Let's make Cioppino and be all right.

Has there ever been anything more beautiful? A blend of flavors SO delicious in one pot. Ciopinno may be my very favorite thing on the planet. 

Shopping List ( 4 Servings)

** You can decide what combination of seafood is right based on your budget. 

8 clams
12 mussels
3/4 lb of shrimp ( de-vained)
1/2 lb of your favorite fish: rock cod, sole, bass, Ono; or if you are feeling fancy: salmon or halibut.
****If you are feeling REALLY FANCY: ****
1/2 lb of scallops
3/4 lb of fresh dungeness crab
4 garlic cloves crushed
1 red bell pepper
1 green poblano pepper 
4 stalks of celery
1, 28 oz. can of crushed diced tomatoes
1 cup of white wine (cheap wine is FINE!)
1/4 cup of fresh chopped parsley
1 juiced lemon
1/2 t. oregano
1/2 t. of thyme
2  Bay leaves
1 T. Red chili flakes
1/2 t. thyme
Salt and pepper to taste
** accompanied with some crusty artisan bread.
Pro- Tip: Rub a crushed garlic clove over your toast before toasting for maximum YUM factor!


In a large stock pot heat 2-3 T of butter, ghee or coconut oil and sautee: chopped garlic, onions, celery and peppers until tender (5 mins)
De-glaze the pan with the white wine(let cook for 3 minutes).
Stir in crushed tomato.
Season with oregano, red pepper flakes and bay leaves.
Add 1 cup of water.
*Bring to a simmer.
Add Clams and cover pot. Cook for 6 minutes until shells open.
Add  Shrimp and Fish and cook for 3 minutes
Add Mussels and cook for 3 minutes until shells open.
**IMPORTANT: * Cook seafood for an additional 2-3 minutes if the shells do not open. If the shells don't open beyond that time, be safe and throw the unopened shellfish away.**
Squeeze fresh lemon juice on top.
Salt and pepper to taste.
Garnish with parsley, basil and lemon slices.

**You can serve this over  rice, pasta, zucchini noodles, or in this case gluten-free rice noodles for an extra yummy dish!

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