Golden Gate Wild Rice Cioppino

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This wonderful fish stew hails from California, originally made by Italian-American fisherman along San Francisco’s coast.

Makes 4 servings.

  • 2 cups chopped onion
  • 1 medium green pepper, chopped
  • 4 cloves garlic, minced
  • 2 Tablespoons olive oil
  • 1 cup white wine
  • 1 can (28 ounces) whole tomatoes,                                                          drained and chopped
  • 1 bottle (8 ounces) clam juice
  • 1 bay leaf
  • ½ teaspoon basil, crushed
  • ½ teaspoon oregano, crushed
  • ½ teaspoon rosemary, crushed
  • ¼ teaspoon crushed red pepper flakes
  • 2 cups cooked California wild rice
  • 6 large clams OR 12 small clams, well scrubbed
  • ½ pound medium shrimp, shelled and deveined
  • ½ pound scallops, halved crosswise
  • Chopped parsley
Cooking Instructions:

In large stockpot or Dutch oven, sauté onion, green pepper and garlic in oil until onion is soft. Add wine, tomatoes, clam juice, bay leaf, basil, oregano, rosemary and pepper flakes. Bring to a boil, reduce heat and simmer 30 minutes, stirring often.

Add rice and bring to a simmer. Add clams; cook until clams open. Discard any clams that do not open. Add shrimp and scallops; cook until shrimp turns pink, about 2 to 3 minutes; do not over cook.

Sprinkle with parsley.


Compliments of California Wild Rice Advisory Board
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