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Ventura Foods, LLC
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Seafood Stew - Cioppino
Recipe Yield: Serves 20

This delicious stew is full of halibut, prawns, clams, mussels and crab and is sure to please your seafood loving custoemrs!
3  each  Onion - medium, chopped
10  each  Garlic cloves, minced
1 2/3  cups  Parsley, chopped
93  oz.  Canned tomatoes
50  oz.  Tomato sauce
3 1/3  cups  Red wine
4  cups  Water
1/2  cup  Red Wine Vinegar
6  each  Bay Leaves
5  tsp.  Italian Herbs, mixed
40  each  Fresh Clams, small
40  each  Fresh Mussels
40  oz.  Halibut Fillets, cut into 2 inch pieces
40  oz.  Prawns, shelled and deveined
40  oz.  Crab, cleaned and cracked
1  tbsp.  Salt
1/2  cup  Classic Gourmet Shrimp Base
1  cup  Olive Oil
  • For the Sauce - Saute onion and garlic over moderate heat in olive oil, until soft, but not browned
  • For the Sauce - Add parsley, tomatoes, tomato sauce, wine, water, vinegar, shrimp base and herbs and bring to a boil.
  • For the Sauce - Reduce heat and simmer 40 minutes
  • Basic sauce can be made ahead, cooled, covered and refrigerated - Heat sauce before adding to seafood.
  • While sauce is simmering, rinse all fish and seafood in cold water. Scrub clams thoroughly.
  • Layer all seafood in large kettle, placing clams and mussels on top
  • Pour hot sauce over all.
  • Add salt and cover tightly. Cook over low heat about 20 minutes, or until clams and mussels open and prawns turn pink
  • To serve, ladle hot sauce and some seafood into soup plates or large soup bowl
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