INGREDIENTS:
1. 1 JAR OF STRAZZULLO'S CIOPPINO SAUCE
2. 1 POUND UNCOOKED LARGE SHRIMP, P&D
3. 1/2 POUND CLAMS
4. 1/2 POUND MUSSELS
5. 1 POUND ASSORTED FIRM FLESH FISH, HALIBUT OR SALMON, CUT INTO 2 INCH CHUNKS.
6. LINGUINE
7. FRESH BAKED BREAD
DIRECTIONS:
1. ADD CIOPPINO SAUCE TO A LARGE POT AND BRING TO A BOIL.
2. ADD THE CLAMS AND MUSSELS TO THE COOKING LIQUID. COVER AND COOK UNTIL THE CLAMS AND MUSSELS BEGIN TO OPEN, ABOUT 5 MINUTES.
3. ADD THE SHRIMP AND FISH. SIMMER GENTLY UNTIL THE FISH AND SHRIMP ARE JUST COOKED THROUGH, AND THE CLAMS ARE COMPLETELY OPEN, STIRRING GENTLY, ABOUT 5 MINUTES LONGER (DISCARD ANY CLAMS AND MUSSELS THAT DO NOT OPEN).
4. OPTIONAL: SERVE WITH LINGUINE OR FRESH BAKED BREAD,
ENJOY!
GREAT AMERICAN INTL. SEAFOOD MARKET
31224 PALOS VERDES DRIVE WEST
RANCHO PALOS VERDES, CA, 90275
(310) 750-6074
DELIVERY: MERCATO.COM
WEBSITE: WWW.GREATAMERICANSEAFOODMARKET.COM
Comments