Dad’s Cioppino

Serves: 5
Total Calories: 274


1/4 cup olive oil
1 medium green bell pepper, seeded and chopped
1 1/2 cups chopped onions
1 (28-ounce) can Italian plum tomato with basil
2 tablespoons tomato paste
2 cups dry red wine
1 1/2 teaspoons each: dried basil, dried thyme and dried oregano
1/8 teaspoon salt
1 bay leaf
2 tablespoons hot pepper flakes
1 sprig fresh parsley
24 hard shell clams, scrubbed
3/4 pound shrimp, peeled and deveined; tail on
1 pounds halibut or firm white fish, cut into small cubes
3/4 pound sea scallops, halved
1 tablespoon chopped parsley


1. Heat olive oil in 4 qt saucepan with lid over medium heat; add pepper and onion; cook until soft; stirring frequently.

2. Add tomatoes, wine and herbs; heat to boiling; reduce and simmer 1 1/2 hours, stirring and scraping bottom of pan occasionally.

3. Discard bay leaf and parsley sprig.

4. Heat to full boil; add clams; cover; check every 5 min to total of 20 min, removing clams that have opened; discard any unopened clams after 20 min.

5. Season with salt to taste; add remaining seafood; simmer 5-7 min. or until white fish is flaky; stir in clams.

6. Sprinkle with chopped parsley; cool and place into 1 gallon freezer bag.

1. Heat and serve with crusty French bread (optional).

Fun Fact: Use leftover/broken graham crackers and chocolate to make inside-out s'mores: Melt chocolate in a cup, warm a marshmallow over the fire, then dip it in chocolate and roll it in crushed graham crackers. Eat it right off the stick.

Nutritional Facts:

Serves: 5
Total Calories: 274
Calories from Fat: 106

This Dad’s Cioppino recipe is from the In The Wild Chef Cookbook. Download this Cookbook today.

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