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Lynn Crawford’s Cioppino

Lynn Crawford's Cioppino
Prep Time
1h 10 min
Yields
4 servings

This warm, hearty dish is brimming with clams, mussels, shrimps and scallops – a seafood lovers’ dream. Chef Lynn Crawford’s Cioppino will be a family favourite in no time! 

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ingredients

½
cup butter
1
cup onion, diced
2
cloves garlic, minced
1
cup white wine
1
can (28 oz) diced tomatoes
2
cups Clamato Juice
2
leaves bay leaves
2
- 3 leaves basil stems with leaves
2
sprigs thyme sprigs
12
small manila clams in shell, scrubbed
12
mussels in shell, beards removed, scrubbed
21
- 25 pieces shrimp, raw, peeled and deveined
8
pieces bay scallops
12
oz fish fillets (halibut, cod, salmon), cut into bite-size chunks
salt and pepper to taste
1
cup parsley leaves
1
sourdough baguette
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directions

Step 1

In a stockpot set over medium-low heat, add butter. Once melted and hot, add onions, and garlic. Cook until onions have softened, about 10 minutes, stirring occasionally.

Step 2

Once cooked, increase the heat to medium-high. Add the white wine and let simmer until reduced by half. Then add diced tomatoes, clamato juice, bay leaves, basil, thyme. Stir to combine and let come to a boil. Once boiled reduce the heat to low; cover, and let simmer for 10-15 minutes, storing occasionally to ensure nothing burns.

Step 3

After simmering, gently stir in clams, mussels, shrimp, scallops and fish fillets. Cover, and simmer until clams and mussels open; shrimp turns pink and the fish fillet is opaque. This should take about 10 minutes depending on the size of seafood pieces. Once all of the components are cooked through, turn off heat. Taste and season with salt and pepper as desired. To serve, ladle into soup bowls. Top with chopped parsley and serve with warmed sliced sourdough.

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