Friday Fish Recipe - Ciopinno From Italy

Friday Fish Recipe - Ciopinno From Italy


Serves 4


4 cloves of Garlic, Chopped
1 stalk of Celery, finely minced
1 small Onion, finely chopped
2 Tbsp of Fresh Parsley, chopped
2 Tbsp of Olive Oil
Pinch of Hot Pepper Flakes
1 Cup of White Wine
15 oz can of Crushed Tomatoes
3 Cups of Fish Stock
1 pound of Mussels, cleaned
1 pound of Clams, cleaned
1 pound of Shrimp, peeled and deveined
6 Scallops, cut in quarters
Salt and Pepper to taste


1) Add the oil in a large soup pot and preheat over medium high heat. Add the chopped onion, garlic, celery, hot pepper flakes and parsley, season with salt and pepper and cook for about 3 to 4 minutes or until the veggies begin to cook down.

2) Add the white wine and let it cook for a minute. Add the crushed tomatoes and the fish stock. Let the mixture come up to a boil and cook for about 10 minutes, season with alt and pepper.

3) Add the seafood and cover with a lid, cook for about 5 to 10 minutes or until all the shellfish has opened and the shrimp and scallops are firm.

4) Finish with a bit more fresh chopped parsley and enjoy!

This is another great recipe from Laura Vitale of Laura in the Kitchen

Wendy Mason is the Happiness Coach and author of a new novel, The Wolf Project.  Wendy is a life and career coach and writer. She is passionate about helping people find happiness at work and at home! To find out more email, find her on Skype at wendymason14, or call +44 (0) 2081239146 (02081239146 for UK callers) or +1 262 317 9016 if you are in the US.  
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