Ingredients: 4 to 5 Serving
2- Pompano sliced into 3 to 4 of each (Head is optional) I prefer not to include.
1- Pound Clams
1-Pound Mussels
8-Oz Large Shrimps Peeled
1-Pound Squids Clean and cut about 11/2inches long
2-Cups Broth
1-Cup Sherry Wine or white wine
1- Can Dried Tomatoes
1/4 Cup Tomato Paste
1-Tbsp Shrimp Paste
1-Tbsp Italian Seasoning
1-Tsp Leaves Fresh Thyme Or Dried Thyme
1/2-Tbsp Pepper Flakes
1-Lime Juice
5-Cloves Garlic Chopped
1- red Bell Peppers Cut into Cubes
1-Cup Baby Carrots cut into cubes
1- Onion Cut into cubes
1/4 Cup sliced Fresh Basil or 1- Tbsp Dried Basil
1 1/2 Tbsp Unsalted Butter
Step 1:
Cut Pompano into 3 to 4 slices- soak it with water until the blood is gone.
Or 8-Oz Halibut or Cod, Cut like 1 1/2 inches
Wash all shells set aside,
Cut the squid about 1 1/2 inches long by 1 inch wide. Peel the shrimps completely and set aside.
Step 2:
You will need a big pot enough for all ingredients.
In a pot, add butter, saute garlic, onions, follow with the carrots and bell peppers, saute it for 2 to 3 minutes, pour the broth, and wine. simmer for 2 minutes, add a can of diced tomatoes, tomato paste, shrimp paste, lime juice, thyme, Italian seasoning and pepper flakes.
Simmer it for 2 minutes.
Add the pompano cook it for 3 to 4 minutes then add the clams and mussels, squid, shrimp, and simmer them for about 4 minutes in high heat.
Taste it and adjust your sodium. Drop the fresh basil and turn off the fire
and serve with garlic bread, cut the French bread how you want the thickness, spread the butter and sprinkle some garlic powder, and put in the toaster oven until light brown.
You can use spaghetti pasta, follow the box instruction how to cook it.
On the bowl, put the pasta and top with cioppino
Your Cioppino is ready to serve, Enjoy!!
PLEASE LEAVE A COMMENTS WHOEVER GOT TO TRY THIS Recipe
Thanks everyone!!