Seafood Cioppino Tuesday, December 11, 2012


A Gaylord Opryland Resort recipe

1 Cluster of Crab (Dungeness or Crab Claws will work)
3 oz Scallops (any sized scallop will do)
8 oz Shrimp (any size will do)
12 each Clams (rinsed, or Mussels will do)
4 oz of ruff chopped fish (Cod, Flounder, Catfish, Swordfish, Halibut, Mahi Mahi)
2 Lemons (cut in half)
1 French Baguette (cut on bias)
8oz of Cioppino Base (see below)

Cioppino Base
1 each Sweet Onion (diced)
1 each Green Bell Pepper (diced)
2 Cloves of Garlic (minced
1 can (8oz) Clam Juice
24oz Diced tomatoes
2 Tablespoons Tomato Paste
1 Each Bay Leaf
1 Teaspoon Dried Oregano
1 Teaspoon Red Pepper Flakes
3 Threads of Saffron
8oz White Wine (Chardonnay)
Oil for cooking
Salt and Pepper


In a stock pot, add your oil to coat the bottom of the pot and sweat your onions and peppers. When half way cooked add your garlic, and season with Salt and Pepper. Add your Bay leaf, oregano, pepper flakes, saffron, and tomato paste and continue to cook for 4 more minutes. Deglaze with the white wine. Add the clam juice and the canned tomatoes. Simmer on low heat for about an hour, until a rich and reduced sauce is formed. Season with Salt and Pepper


Season you seafood on a plate with salt and pepper. In a 4qt sauce pan with a little oil added to it, add you seafood and sauté so the fish are only cooked half way. Add your clams, crab, and 10oz of your cioppino broth and cover the pan with a lid, until the Clams open and everything is cooked through. Season with Salt and Pepper, and Garnish the plate with half a Lemon and a wedge of French bread.


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