Sorry, no Clams left?
There are several ways to make this…. You can use the Jarred Sauce in the recipe or you can use your own Marinara Sauce, or Look up my Marinara Sauce in the files. Another way to make this is to use up your leftover Chicken Caccitore Sauce. See recipe here. I reduce it before making Cioppino with it.
https://www.homemakergeek.com/chicken-cacciatore-ip/
1 small pkg of Seafood Medley (or part of a big Costco bag or even a few of your favorites in separate bags like Cod, Scallops, Shrimp, Muscles, Clams, Calamari, Crab, Octopus) your choice.
1 Fresh Salmon fillet cut into 2”x 1” segments
1 Frozen Sea Bass fillet (needs thawing in the frig for 1 day) or you can substitute white fish cut up 1 cod or Halibut fillet cut into 2”x 1” strips.
1 small bottle or 8 oz. Chardonnay White wine.
1 large Walla Walla Sweet Onion chopped into finer pieces, about 1/4”
6 cloves garlic minced
6 Tbsp butter
1 jar spaghetti sauce.
2 Tbsp Costco (lower sodium) Better than Bullion Chicken
1 c Clam Juice (or 1 Small bottle)
1 Bay leaf
1 tsp Basil (or 1 Tbsp fresh chopped ).
3 Tbsp chopped Cilantro.
1 tbsp fresh lemon juice
*Mushrooms if desired (sauté them in a couple tbsp butter, and add to the sauce after you have it assembled.)
Parmesan for garnish
1 Lemon cut into wedges.
2 chopped Scallions.
A few sprigs of fresh Basil.
Defrost all seafood. Drain well set aside and Reserve liquor (juice from the seafood)
Pour the liquor into a sauce pan and turn to med hi heat. Reduce liquor until a bit thick. Set aside. In a large skillet that can hold everything, melt the butter and Sauté onions a couple of minutes, then add garlic. Sauté till translucent. Add the wine, and all other ingredients except for the seafood and garnish. Bring to a boil and turn down to simmer. Simmer uncovered for about 15 min to reduce and to blend flavors. Last… add the fish and let cook for a minute and then add the rest…all seafood, cover and let seafood barely simmer/cook for about 3-5 min until the seafood is almost done. Watch closely at this point, as the seafood can over cook quickly. For the Seafood, Salmon is done when just past raw looking, and Shrimp are done when they just turn pink. Pull Cioppino off the heat and serve with bread sticks or garlic bread. The Greek bread is great with this…in the files. Serve with lemon wedges on the side and Parmesan .
