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Cioppino - Live5News.com | Charleston, SC | News, Weather, Sports

from East Cooper Medical Center Executive Chef Michael Fazzone

Cioppino

East Cooper Medical Center Executive Chef Michael Fazzone East Cooper Medical Center Executive Chef Michael Fazzone

Makes 4 servings

INGREDIENTS

1 Tbsp. Olive Oil

½ onion, diced

1 fennel bulb, diced

1 bunch scallion, dices

1 Green bell pepper, diced

2 Tbsp. garlic, minced

1 ½ pounds canned diced tomato, drained (2; 12oz cans)

½ can tomato puree

3 oz. white wine

1 bay leaf

8 littleneck clams (fresh), washed

1 pound crab meat

2 tsp fresh cracked pepper

8 shrimp, peeled and de veined

½ pound flounder

1 ½ Tbsp. basil, chopped

1 Tbsp. salt

DIRECTIONS

Heat the oil in a large pot. Add the onion, fennel, scallion, pepper and garlic. Sautee until aromatic

Add the drained Diced Tomatoes, puree, wine and Bay Leaf. Cover and simmer for approximately 45 minutes.

Add the clams, crab and black pepper, simmer until clams just open.

Add the shrimp and flounder. Simmer for 5 minutes.

Garnish with chopped basil, serve with garlic bread and enjoy!

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