Ingredients:
- 1
32 fl. oz. Kozlowski Farms Cioppino Seafood Sauce
- 20
Little neck Clams in the shell, scrubbed
- 20
Mussels in the shell, scrubbed and debearded
- 20
Medium size raw shrimp, shelled and deviened
- 1
lb
firm white fish (cod, bass or red snapper)
- 1
teaspoon
olive oil
- 1
cup
Sebastopol Vineyards Chardonnay Wine
-
Salt and fresh ground pepper to taste
-
Fresh Dill to use as garnish
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Directions:
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Heat olive oil in a large Dutch oven over medium heat. Wash, dry and salt and pepper fish. Cut into bite size pieces and add to Dutch oven, saute until fish turns white. Next add the shrimp and continue to saute for one minute until it turns a light pink.
Pour Kozlowski Farms Cioppino sauce and chardonnay wine over fish and shrimp. Turn heat to high and bring to a boil, add the clams and mussels and cover with a lid. Bring seafood back to a boil, turn down the heat to a simmer and continue cooking until shells open, about 10 to 12 minutes. Do not stir the seafood at this time or the white fish will break apart.
Serve in warm soup bowls and garnish with fresh dill.
This Fisherman's Cioppino Seafood Stew is also wonderful over fresh pasta or even rice.
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