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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Harry's Ciopino

Cummulative Rating
N/A
Servings
Makes 6 servings.
Difficulty
Medium

Ingredients

2 pounds little neck clams or cockles
2 pounds mussels
1 medium shrimp peeled and de-viened
1/2 pound squid tubes cut into rings
6 slipper lobster tails or a pound of halibut or cod
2 gf hot Italian sausages
1 medium can of unsalted gf tomato sauce
4-6 very ripe fresh tomatoes peeled, seeded and chopped
1 large onion minced
4 large garlic cloves minced
1 large handful of fresh basil chopped
1/2 handful of fresh oregano chopped
1 handful of Italian parsley chopped
Big glug of white wine

Directions

Sauté the onion in a big non-aluminum pot. Break up sausage and sauté in a separate pan. Drain fat. Put the sausage in with the onion and add the minced garlic. Pour in the wine and add the tomatoes, tomato sauce and simmer.
Toss in the fresh herbs, turn off the heat and cover. Let sit on the stove for an hour. (If you cook the fresh herbs for more than 15 minutes they will lose all of their punch).
When you are ready to serve, bring the mixture to a simmer and add clams. When they barely start to open add the mussels. When the mussels barely start to open add the cut up lobster, halibut or cod and simmer for no more than a minute. Add the shrimp and when they barely start to turn pink stir in the squid rings and turn off the heat.
Serve immediately in big bowls with lots of gf French bread for dunking!

Tips

Boil a little gf pasta and put it in the bottom of the bowls and pour the Cioppino over the top.

You may also add hot pepper flakes to this or the hot gf sausage if you like a little spicier soup. Don’t add salt – the shellfish will give you all the salt you need.
All ingredients must be fresh.