Shrimp Cioppino Recipe

Name: Shrimp Cioppino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 medium onions, finely chopped; 3 cloves garlic, minced; 1 -2 teaspoon dried oregano; 2 lbs medium shrimp, peeled and deveined,shells reserved; 2 cups dry vermouth; 1/2 cup minced fresh parsley; 2 bay leaves; 4 cups fish stock (or 2 c. clam juice plus 2 c. vegetable stock); salt and pepper; 1 (28 ounce) can tomatoes, drained and coarsely chopped; 1/2 teaspoon red pepper flakes; 1 1/2 lbs mixed fish fillets, skinned,picked over for bones,and cut into 3 inch pieces (such as red snapper, sea bass, or scrod); 1/4 cup packed shredded fresh basil

Servings: persons

3 tablespoons olive oil
2 medium onions, finely chopped
3 cloves garlic, minced
1 -2 teaspoon dried oregano
2 lbs medium shrimp, peeled and deveined,shells reserved
2 cups dry vermouth
1/2 cup minced fresh parsley
2 bay leaves
4 cups fish stock (or 2 c. clam juice plus 2 c. vegetable stock)
salt and pepper
1 (28 ounce) can tomatoes, drained and coarsely chopped
1/2 teaspoon red pepper flakes
1 1/2 lbs mixed fish fillets, skinned,picked over for bones,and cut into 3 inch pieces (such as red snapper, sea bass, or scrod)
1/4 cup packed shredded fresh basil

1
In a big pot, heat oil over medium heat.
2
Add in the onion, garlic, and oregano; cook, stirring frequently, for 3 minutes or until onions are soft and clear.
3
Increase the heat to high, add the reserved shrimp shells.
4
Cook, stirring frequently, until the shells turn pink; about 1 minute.
5
Add in the vermouth; bring mixture to a boil; let boil until the liquid is reduced by one-half.
6
Add in the parsley, bay leaves, and stock.
7
Return to a boil; lower heat, cover, and simmer for 30 minutes.
8
Take a fine-mesh sieve and strain the stock into a large saucepan.
9
Add salt and pepper to taste.
10
Add in the tomatoes and red pepper flakes; over medium heat, bring mixture to a simmer.
11
Reduce to low heat and simmer, uncovered for 15 minutes.
12
Add in the fish and simmer for 3 more minutes or until the fish become opaque.
13
Add in the shrimp and stir gently to make sure they are submerged in the stock.
14
Cook about 3 minutes or until the fish are pink.
15
Add in the basil and more salt and pepper if needed.
16
Serve immediately.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 medium onions, finely chopped, 3 cloves garlic, minced, 1 -2 teaspoon dried oregano, and more.

Yes, Shrimp Cioppino 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.

Shrimp Cioppino

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