CIOPPINO

VIDEO LINK: https://youtu.be/FvPiJeXdCZw

Ingredients:

• 1 lb. Shrimp
• 1 lb. mussels
• 1 lb. clams
• 1 lb. tilapia (diced)

• 32 oz. of clam juice
• 43 oz. of chicken stock or broth
• 28 oz. of crushed tomato
• 4 oz. of tomato paste
• 1/4 cup of white wine
• 1/2 cup of olive oil
• 1 stick of butter
• 2-3 Potatoes
• 2 TBSP of Italian Parsley
• 2 Lg Leeks
• 1 lg Onion
• 12 cloves of garlic 

Instructions:

1. Scrub clams and mussel shells.

2. Dice onion, leeks,  8 garlic cloves and potatoes.

3. In an 8 qt. pot add onion, garlic, leeks, 1/2 stick butter and olive oil, tsp of crushed red pepper, pinch of saffron and then add salt & black pepper corns to taste

4. On high heat, cook until the veggies are translucent

5. Add potatoes, tomato paste, (cook for 3 minutes continually stirring).

6. Add clam juice, veggie stock or broth and crushed tomato (continue cooking on high heat and let boil for 30 minutes.

7. In a separate frying pan, add 4 cloves of chopped garlic, 1/2 stick of butter, clams and mussels, cook until they open up.

8. Once they open, add the shrimp white wine and parsley and cook for 1 minute.

9. Add the diced Tilapia to the soup broth and turn off the heat.

10.  Add 16 oz. of the soup broth to the fry pan and cook for 1 minute.

11.  We recommend keeping the seafood separate from the soup until ready to serve.

12. Enjoy!