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Quick Cioppino


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Serves | Prep Time | Cook Time

Ingredients

3 TABLESPOONS OLIVE OIL
2 ANCHOVIES FILETS
3 LG MINCED GARLIC CLOVES

3 OUNCES MUSHROOMS CHOPPED/SLICED
1 SMALL ONION CHOPPED

1 14 OZ CAN DICED UNDRAINED TOMATOES
1 8 OZ CAN TOMATO SAUSE
1 8 OZ BOTTLE CLAM JUICE
1 CUP GOOD WHITE WINE
1 14-16 OZ CAN CHICKEN BROTH
1 SMALL BAY LEAF
1/2 TEASPOON DRIED ITALIAN SEASONING
1/2 TEASPOON CRUSHED RED PEPPER FLAKES
1/4 TEASPOON FRESH GROUND BLACK PEPPER
1/2 TEASPOON DRY CRUSHED OREGANO

12 LITTLENECK CLAMS
1 POUND MUSSELS
1/2 POUND ROCK LOBSTER ("COSTCO")
1 POUND BONELESS SEAFOOD, SHRIMP,SCALLOPS, AND FIRM WHITE FISH.


HEAT OIL IN SOUP POT OR DUTCH OVEN WITH A LID, ON MEDIUM-HIGH HEAT.


ADD GARLIC AND ANCHOVIES. LET ANCHOVIES MELT IN OIL. ADD ONION AND MUSHROOMS. COOK 3 MINUTES.


ADD NEXT 10 INGREDIENTS. BRING TO BOIL. COOK 5 MINUTES. ADD CLAMS, COOK 3 MINUTES. ADD REMAINING SEAFOOD, COVER AND SIMMER 5 MINUTES OR UNTIL COOKED. DISCARD ANY MUSSELS OR CLAMS THAT DO NOT OPEN.


DEVIDE INTO 4 BOWLS. ENJOY!


I SERVE THIS WITH MY LEMON SALAD AND PROSCIUTTO-PARMESAN BREADSTICKS.


I LOVE CIOPPINO, BUT DON'T HAVE A GOOD RESTURANT THAT MAKES IT NEAR ME.


THIS RECIPE IS COMPILED FROM SEVERAL I'VE USED THROUGH OUT THE YEARS. A LITTLE OF THIS, A LITTLE OF THAT, ECT. I JUST WANTED IT TO "TASTE GOOD ENOUGH FOR COMPANY" AND FOR ME TO PUT TOGETHER QUICK AND EASY


Pairs Well With


Notes

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