FIRE ROASTED CIOPPINO

FIRE ROASTED CIOPPINO
FIRE ROASTED CIOPPINO

Yield Portion Size

24 portions (16 ounces)
3 tbsp
Vegetable oil
1-1/2 cups
Shallots, minced
3/4 cup
Garlic, minced
3 cups
Dry white wine
1-1/2 cups
White wine vinegar
12 cups
12 cups
Water
2 tbsp
Salt
12 lbs
Mussels, scrubbed and beards removed
6 lbs
Shrimp, peeled and deveined, tails on
1-1/2 cups
Fresh basil, chiffonade
View Nutrition Information

Directions

  1. Step 1

    Heat oil in a large stockpot over medium heat. Add shallots and garlic; sauté until translucent, about 5 minutes.

  2. Step 2

    Add wine and vinegar; bring to a simmer and cook off the alcohol for 2 to 3 minutes.

  3. Step 3

    Add tomatoes and water; simmer for 5 minutes.

  4. Step 4

    Stir in salt; remove from heat and cool until service.

  5. Step 5

    To Make One Serving: Place 9 to 10 ounces of tomato broth in large saucepan with 8 ounces of mussels and 4 ounces of shrimp. Cover and simmer for 4 minutes or until shrimp turn pink and mussels open. Discard any unopened mussels.

  6. Step 6

    Garnish with 1 tablespoon basil. Serve immediately.

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