Cioppino | Dorothy Lane Market

Cioppino

PREP TIME 5 mins
COOK TIME 40 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Sep 8th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • ¼ cup Vera Jane's Extra-Virgin Olive Oil
  • 2 onions, sliced
  • 2 cloves garlic, minced
  • 1 Tbsp lemon peel, grated
  • ½ tsp each thyme, basil, and paprika
  • 1 28-oz can stewed tomatoes with liquid
  • 3 Tbsp lemon juice
  • Salt and pepper to taste
  • 1½ lbs assorted fresh fish fillets (such as cod)
  • 1½ lbs shellfish (clams, mussels, or shrimp)
  • Lemon wedges for garnish

INSTRUCTIONS

1
In large pot, heat oil over medium-high heat. Add onions and garlic and sauté for 10 minutes.
2
Add lemon peel, thyme, basil, paprika, tomatoes, lemon juice, salt, and pepper and continue to cook until mixture is slightly thickened.
3
Cut fish fillets into 2-inch pieces. Remove bones.
4
Add fish and shellfish to cioppino sauce. Simmer gently 10 to 15 minutes or until cooked. Serve in bowls with lemon wedges.

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Cioppino

Dorothy Lane Market
PREP TIME 5 mins
COOK TIME 40 mins
SERVINGS 4

INGREDIENTS

  • ¼ cup Vera Jane's Extra-Virgin Olive Oil
  • 2 onions, sliced
  • 2 cloves garlic, minced
  • 1 Tbsp lemon peel, grated
  • ½ tsp each thyme, basil, and paprika
  • 1 28-oz can stewed tomatoes with liquid
  • 3 Tbsp lemon juice
  • Salt and pepper to taste
  • 1½ lbs assorted fresh fish fillets (such as cod)
  • 1½ lbs shellfish (clams, mussels, or shrimp)
  • Lemon wedges for garnish

INSTRUCTIONS

1
In large pot, heat oil over medium-high heat. Add onions and garlic and sauté for 10 minutes.
2
Add lemon peel, thyme, basil, paprika, tomatoes, lemon juice, salt, and pepper and continue to cook until mixture is slightly thickened.
3
Cut fish fillets into 2-inch pieces. Remove bones.
4
Add fish and shellfish to cioppino sauce. Simmer gently 10 to 15 minutes or until cooked. Serve in bowls with lemon wedges.

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