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Cioppino (Fish Chowder)

3 cups tomato juice
1/2 cup chopped onion
1/2 cup thinly sliced celery
1 teaspoon garlic powder
1/4 teaspoon dried leaf marjoram
1/2 teaspoon dried leaf oregano
1/4 teaspoon dried leaf rosemary
1/4 cup dry red wine
1 cup sliced mushrooms
6 cherrystone clams -- scrubbed
1/4 pound large shrimp -- in the shell
1/2 pound boneless halibut -- cut 1" cubes
1/2 pound boneless snapper -- cut 1" cubes
2 tablespoons grated Parmesan cheese
Parsley sprigs -- for garnish
1 lemon -- cut into 6 wedges


Combine tomato juice, onion, celery, garlic powder, marjoram, oregano and rosemary in Dutch oven. Simmer, covered, 20 minutes.

Stir in wine and mushrooms. Add clams; cover and simmer 5 minutes or until clams just begin to open. Add shrimp, halibut and snapper. Cook, covered, 5 minutes or until fish is just cooked.

Spoon into bowls. Sprinkle with Parmesan. Garnish with parsley. Serve with lemon wedges.

This recipe yields 6 servings.


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