Cioppino (Pantry Members)

by | Jan 5, 2016 | Pantry Members Only

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This is a great fish stew that I have revised to make it quick and easy for an appetizer to serve with crusty bread or for dinner.  Either way it is the most amazing dish I have eaten in a long time.  It could also be served over pasta if desired.

 

Cioppino
Author: Chef Brad
Ingredients
  • 3/4 cup butter
  • 1 cup cooked black or red quinoa
  • 1 onions, chopped
  • 2 cloves garlic, minced
  • 1 bunch fresh parsley, chopped
  • 2 (14.5 ounce) cans stewed tomatoes
  • 1 tablespoon Haco chicken broth
  • 2 bay leaves
  • 1 tablespoon fresh basil
  • 1/2 teaspoon fresh thyme
  • 1/2 teaspoon fresh marjoram
  • 1/2 cup cooking white wine
  • 1 1/2 pounds large shrimp – peeled and deveined
  • 1 1/2 pounds bay scallops
  • 1 1/2 pounds fish fillets, cubed, salmon, halibut or tilapia
Instructions
  1. Over medium-low heat melt butter in a large pan, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
  2. Add tomatoes to the pan (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, and wine. Mix well..
  3. Stir in the shrimp, scallops, fish and quinoa.. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until fish is done. Serve with crusty toasted bread.

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