Name: Portuguese Cioppino
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 2 Tbsp Olive Oil; 3 tsp garlic, minced; 1 small Chourico, diced; 1 green pepper diced; 1 qt tomatoes, diced; 6 oz Tomato Paste; 2 cups of Portuguese White Wine- like Vinho Verde (young wine); 1 Lb of mussels, cleaned, scrubbed and beards removed; 1 Lb of shrimp, shelled and deveined; 1 Lb haddock , cut into 4 portions; 2 tbsp fresh parsley, roughly chopped; Sea salt and fresh ground pepper

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Cioppino originated in San Francisco and is usually made from a mixture of the day’s catch, which can be any combination of crab, clams, shrimp, scallops, squid mussels and fish. The seafood is then combined with wine in a tomato based sauce, and served with toasted bread for soaking up the rich, delicious broth.I used a Portuguese white wine and added some Portuguese dry-cured sausage to our cioppino and we enjoyed it very much. While I used haddock, you can use any hearty fish you enjoy. This dish comes together very quickly so it can easily be used for a weeknight meal yet is still elegant enough to be used for intimate social gatherings and date-night dinners. Enjoy!

Portuguese Cioppino originated in San Francisco and is usually made from a mixture of the day's catch, which can be any combination of seafood.

Interested in some other Seafood Recipes? Check these out:

Portuguese Cioppino

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5 from 4 reviews

Author: Ronda Eagle | Kitchen Dreaming
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Dinner
Method: stove top
Cuisine: Portuguese

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Description

Portuguese Cioppino originated in San Francisco and is usually made from a mixture of the day’s catch, which can be any combination of seafood.

Ingredients

2 Tbsp Olive Oil
3 tsp garlic, minced
1 small Chourico, diced
1 green pepper diced
1 qt tomatoes, diced
6 oz Tomato Paste
2 cups of Portuguese White Wine- like Vinho Verde (young wine)
1 Lb of mussels, cleaned, scrubbed and beards removed
1 Lb of shrimp, shelled and deveined
1 Lb haddock , cut into 4 portions
2 tbsp fresh parsley, roughly chopped
Sea salt and fresh ground pepper

Instructions

Into a dutch oven (affiliate link) or heavy bottomed deep skillet, add olive oil, minced garlic, chourico, diced green pepper and tomatoes and simmer until slightly browned; about 2 minutes.
Add tomato paste and wine and stir over medium heat until the sauce is blended well, about 3 minutes.
Add fish fillets. mussels and shrimp and cover pot and cook on medium for 10 minutes.
Discard any unopened mussels.
Sprinkle with parsley and salt and pepper.

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