Easy Cioppino Easy Cioppino

Easy Cioppino

You might be surprised to learn that Cioppino, didn't originate in Italy, but rather found its beginnings in San Francisco. The stew-like dish, was developed in the late 1800's by Italian immigrants who fished off their local Wharf. If a fisherman had an unsuccessful day and empty lines, he would walk around and ask other fisherman to chip in what they could to make a stew, be it crab, fish, muscles or clams. This Easy Cioppino recipe gives you all the flavors of a traditional cioppinio, without any hassle. Made with Pasta Jay's robust Classic Marinara, white wine and lemon, and loaded with seafood, each bite will transport you to the seaside. We guarantee you'll almost be able to feel a salty breeze blow and hear cool waves crash! 

Ingredients

  • olive oil
  • 4 cloves garlic
  • ½ cup dry white wine 
  • 3 tablespoons fresh parsley leaves chopped
  • 2 tablespoons fresh basil leaves chopped
  • 1 lemon, zested
  • 18 littleneck clams, well scrubbed
  • 1 ½ pounds mussels, well scrubbed
  • 1 jar Pasta Jay's Classic Marinara
  • 1 teaspoons crushed red pepper flakes
  • 1 pound large shrimp, peeled and deveined
  • Crusty Italian Bread, for serving

How To Make

STEP 1: Heat a drizzle of olive oil in a medium stockpot, over medium heat saute garlic for about 1 minute or until fragrant. Next, stir in white wine and cook about 3 minutes. Add Pasta Jay's Classic Marinara, parsley, basil, red pepper flakes and lemon zest. Bring to a boil then, cover and reduce to a simmer. Simmer for 5-8 minutes, stirring occasionally. 

STEP 2:  Next, stir in the clams, mussels and shrimp. Cover, and allow to simmer until clams and muscles have opened and shrimp is cooked through, about 10-15 minutes.

STEP 3: Serve with curst Italian bread for dipping. Enjoy! 

Comments

Leave a comment

comments have to be approved before showing up

Our Favorites

Our Favorites

Something went wrong, please contact us!
Subtotal: