Cioppino Recipe - Cooking Index
Cioppino Recipe - Cooking Index
| 1 lb | 454g / 16oz | Sea bass - cut in chunks |
| 1 | Sliced mushrooms - (4 oz) | |
| 2 | Carrots - peeled, sliced | |
| 1 | Onion - chopped (medium) | |
| 1 | Green pepper - chopped (small) | |
| 1 | Garlic clove - minced | |
| 1 | Tomato sauce - (15 oz) | |
| 1 | Beef broth - (14 oz) | |
| Salt - to taste | ||
| 1/8 teaspoon | 0.6ml | Seasoned pepper |
| 1/2 teaspoon | 2.5ml | Leaf oregano |
| 1 | Clams with juice - (7 oz) | |
| 1/2 lb | 227g / 8oz | Shrimp - peeled, deveined |
| 1 lb | 454g / 16oz | Lobster tail - (optional) (small) |
| 1 | Frozen crab meat - thawed, and | |
| Cartilege removed | ||
| Minced fresh parsley |
Combine half of sea bass in crockpot with vegetables, garlic, tomato sauce, beef broth and seasonings; stir well. Cover and cook on LOW for 10 to 12 hours or on HIGH for 2 to 4 hours.
One hour before serving, turn on HIGH and stir in remaining sea bass and seafood. Cover and cook on HIGH for 1 hour or until done. Garnish with parsley and serve in soup plates.
This recipe yields 6 servings.
Source:
Waldine Van Geffen on http://www.prodigy.net Food BB
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