Salmon Cioppino
Total preparation time: 1 hour
Serves: 6Steps:
- 1 Tbsp. Olive oil
2 cloves garlic
1 medium red onion
46 oz. clam juice
2 cans- 14.5 oz. garlic tomatoes
.25 cup white wine
1 tsp. Dill
1 tsp. oregano
10 dashes Crystal (or other mild hot sauce)
Ground pepper
Homemade croutons
Brown rice (pilaf, risotto, or others are fine, too)
1 pound salmon fillets
.5 pound minced clams
.5-pound salad shrimp
1 lemon
- Heat the olive oil in a Dutch oven (large stew pot) over medium heat. Mince and sauté garlic and onion until opaque but not browned.
Add clam juice, tomatoes, white wine, dill, oregano, Crystal, and ground pepper. Bring to a boil. Turn down and simmer about 30 minutes, stirring occasionally.
Make rice and croutons. Set aside.
- In the last 25 minutes before serving, cut salmon fillets into bite-sized chunks. Add to broth. In the last 15 minutes, add minced clams and shrimp. Cover pan and simmer until salmon is flaky but still moist and other seafood is warm but not tough.
To serve, place rice in bottom of over-sized soup dish. Then place seafood on top. Ladle broth over all. Dot with croutons and lemon slices. Serve immediately.