GRANDMA LEE'S CIOPPINO

Grandma Lee's Cioppino image

Provided by deb baldwin @messinthekitchen

Categories Fish

Number Of Ingredients 11

Previous Next

1 cup(s) butter
2 medium onions, chopped
2 clove(s) garlic, minced (i like a little more)
1 or 2 large v-8 juice, canned
2 - bay leaves
2 tablespoon(s) italian seasoning, more or less depending on taste taste
1 pound(s) extra large shrimp (opt: pealed & de-veined, tails on))
1 pound(s) scallops
1 - dozen fresh clams or mussels, in the shell
2 or 3 - cleaned (cooked) crabs, cut into sections
- plenty of sourdough french bread, buttered (with garlic as an option

Steps:

In a large stock pot: melt butter, onions (chopped) and garlic over medium heat. Stir until soft.
Add V-8 juice, bay leaves and Italian seasoning. Cover and simmer for 30 minutes. OPT: you may add some white wine
Add the shrimp, scallops, clams and crab. Bring to a boil and cover and simmer for 5 to 10 minutes until clams open and seafood is done.
Scoop up and put into large soup bowls and serve with warm, buttered, (garlic), crusty, sourdough bread. Enjoy this soup, have plenty of napkins and bread. The bread sops up the juices. This is a versatile soup. Leave the shells on the shrimp so you have to work at it to enjoy. You can use as much or as less seafood of your choice and use just enough V-8 to cover the seafood. You also can add chunks of fish (your choice).If you have shrimp eaters you may want to add a little more shrimp, because they will pick out all the shrimp and leave the rest. Those lucky to live by the coast can invite me over!