GREEN CHILE CIOPPINO

Green Chile Cioppino image

This recipe offers a little more zip than your typical cioppino recipe with red broth. It is delicious! A great crowd pleaser! Different assortments of shellfish turn out great too! Serve with a sliced and toasted sourdough bread loaf.

Provided by Mr&MrsWells

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 2h20m

Yield 12

Number Of Ingredients 19

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Ingredients

4 peppers Anaheim chile peppers, halved and seeded
¾ cup salted butter
2 medium onions, chopped
½ bunch fresh cilantro, chopped
6 cloves garlic, minced
2 (14.5 ounce) cans diced tomatoes, undrained
2 (14.5 ounce) cans chicken broth
1 ½ cups white wine
1 cup water
2 leaf (blank)s bay leaves
1 tablespoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
¾ pound clams in shell, scrubbed
½ pound mussels, cleaned and debearded
1 ½ pounds cod fillets, cubed
1 pound sea scallops
1 pound large shrimp, peeled and deveined
4 whole lobster tails, split in half lengthwise

Steps:

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
Cook under the preheated broiler until pepper skins have blackened and blistered, 5 to 8 minutes. Transfer to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
Puree peppers in the bowl of a food processor or blender; set aside.
Melt butter in a large stockpot over medium-low heat. Add onions, cilantro, and garlic; cook slowly, stirring occasionally, until onions are soft, 7 to 10 minutes. Pour in tomatoes and their juices. Add chicken broth, wine, water, bay leaves, basil, thyme, and oregano; mix well. Cover and simmer for 30 minutes. Ladle into bowls.
Increase heat and bring to a boil. Add clams and mussels; simmer, 4 to 5 minutes. Add cod and scallops; reduce heat, cover, and simmer for 5 minutes.
Add shrimp and lobster tails. Cook until clams and mussels open, cod and scallops are opaque, shrimp is pink, and lobster shells are bright red and meat is opaque, about 5 minutes more. Don't overcook or seafood will become tough.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 12.2 g, Cholesterol 176.5 mg, Fat 17.9 g, Fiber 1.4 g, Protein 37.5 g, SaturatedFat 9.2 g, Sodium 979.5 mg, Sugar 3.9 g