Cioppino Soup

Recipe courtesy of Jack's Fish Spot, Seattle, WA
Show: Extra Virgin Americana Episode: Seafood and Sasquatch in Seattle
TOTAL TIME: 1 hr 15 min
Prep: 45 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 30 servings
LEVEL: Difficult

ingredients

  • 3 gallons canned chopped or diced tomatoes
  • 1 1/2 gallons tomato sauce
  • 5 carrots, large dice
  • 4 zucchini, large dice
  • 3 onions, rough chopped
  • 7 green bell peppers, cut into large chunks
  • 1 jalapeno, diced
  • 3 tablespoons kosher salt
  • 5 tablespoons freshly ground black pepper
  • 2 tablespoons garlic salt
recipe tools

Directions

In an extra-large stockpot, combine the chopped tomatoes, tomato sauce, carrots, zucchini, onions, peppers, jalapeno, salt, pepper, garlic salt, oregano, cilantro, parsley and 8 cups water. Bring to a boil and cook for 15 minutes.

Add the salmon, snapper and crab, and cook for 3 minutes. Add the clams and mussels, and cook until the shells open. Add the shrimp and cook just until opaque.

Notes

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. Food Network Kitchen has not tested it for home use and therefore cannot make any representation as to the results.
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