Cioppino, Calabrese – a delicious recipe with Onions, Garlic, tomatoes, tomato sauce, red wine, Italian seasonings. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Sauce Base
2
1 Chop or mince onions, and garlic. Saute in olive oil until translucent.
3
2 Add diced tomatoes and 2 cans water.
4
3 Add tomato sauce or puree plus 2 additional cans of water.
5
4 Add red wine (Use 14 oz can for measure).
6
5 Add Italian seasoning to taste.
7
6 Adjust amount of sauce depending on quantity and size of seafood.
8
Seafood
9
1 About 30 minutes before you want to serve, add clams and mussels (if desired).
10
2 10 minutes later, add the cracked and clean live crabs.
11
3 5 minutes later, add the prawns and oysters (if desired).
12
4 When the crab shells turn red and the prawns are pink and the clam shells start to open, then it is ready to serve.
13
5 Serve with lots of garlic bread made with real crusty sour-dough bread and lots and lots of garlic and butter. Wash everything down with a hearty red wine (Chianti et al) and enjoy.
150
kcal
Calories
33
g
Carbs
6
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 16 ingredients. The key ingredients include: Sauce Base, 2 - 3 ea Onions, minced or medium chopped, 1 - 2 bulbs Garlic, 2 14 oz cans diced tomatoes, and more.
Yes, Cioppino, Calabrese falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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