Seafood Cioppino

Ingredients

  • 1 pound  fresh or frozen firm white fish (such as orange roughy or cod), cut into 1-inch pieces
  • 1 pound  fresh or frozen monkfish, cut into 1-inch pieces
  • 8 ounces  fresh or frozen medium shrimp
  • 2   dried pasilla chile peppers
  •   Boiling water
  • 1 teaspoon  salt
  • 3/4 teaspoon  chili powder
  • 4 teaspoons  olive oil
  • 1 large  onion, chopped
  • 1 cup  loose-pack frozen whole kernel corn
  • 1 tablespoon  bottled minced garlic (6 cloves)
  • 1 15- to 19-ounce can  white kidney beans (cannellini beans), rinsed and drained
  • 1 14-1/2-ounce can  diced tomatoes, undrained
  • 1 8-ounce bottle  clam juice
  • 1 cup  dry white wine or reduced-sodium chicken broth
  • 1 cup  water
  • 2 tablespoons  canned diced green chile peppers
  • 1/3 cup  snipped fresh cilantro (optional)

Description

According To Legend, This Seafood Soup Originated In San Francisco, The Creation Of Italian-immigrant Fisherman Who Were As Skilled With A Soup Kettle As They Were With A Net.

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