Seafood Cioppino

  • Chef Pedro, The Table Creekside
  • 0

The Table's Seafood Cioppino


2 cups tomatoes

1 teaspoon garlic

2 tablespoon olive oil

1/2 cup diced onion

1 bunch parsley

1 bunch basil

3 cups fish stock

20 mussels

1Ib calamari

1 1/2 large shrimp

1 tablespoon tomato paste

1/2 cup white wine

Sea salt and pepper to taste

Serves four people

Sautee vegetables together until soft stage, add fish stock, simmer on medium heat for 20 minutes. Add mussels and calamari. At last minute before serving add shrimp, chopped parsley and basil. Serve and enjoy.