Name: Green Chile Cioppino
Prep time: 1 h
Cook time: 1 h
Yield: 12
Ingredients: Anaheim chile peppers, halved and seeded - 4; Salted butter - ¾ cup; Onions, chopped - 2 medium; Fresh cilantro, chopped - ½ bunch; Garlic, minced - 6 cloves; Diced tomatoes, undrained - 2 (14.5 ounce) cans; Chicken broth - 2 (14.5 ounce) cans; White wine - 1 ½ cups; Water - 1 cup; Bay leaves - 2; Dried basil - 1 tablespoon; Dried thyme - ½ teaspoon; Dried oregano - ½ teaspoon; Clams in shell, scrubbed - ¾ pound; Mussels, cleaned and debearded - ½ pound; Cod fillets, cubed - 1 ½ pounds; Sea scallops - 1 pound; Large shrimp, peeled and deveined - 1 pound; Lobster tails, split in half lengthwise - 4 whole

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Green Chile Cioppino

1. Anaheim chile peppers, halved and seeded - 4

2. Salted butter - ¾ cup

3. Onions, chopped - 2 medium

4. Fresh cilantro, chopped - ½ bunch

5. Garlic, minced - 6 cloves

6. Diced tomatoes, undrained - 2 (14.5 ounce) cans

7. Chicken broth - 2 (14.5 ounce) cans

8. White wine - 1 ½ cups

9. Water - 1 cup

10. Bay leaves - 2

11. Dried basil - 1 tablespoon

12. Dried thyme - ½ teaspoon

13. Dried oregano - ½ teaspoon

14. Clams in shell, scrubbed - ¾ pound

15. Mussels, cleaned and debearded - ½ pound

16. Cod fillets, cubed - 1 ½ pounds

17. Sea scallops - 1 pound

18. Large shrimp, peeled and deveined - 1 pound

19. Lobster tails, split in half lengthwise - 4 whole

How to cook deliciously - Green Chile Cioppino

1. Stage

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.

2. Stage

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.

3. Stage

Puree peppers in the bowl of a food processor or blender; set aside.

4. Stage

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.

5. Stage

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.

6. Stage

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.