Saturday, March 16, 2013

Mediterranean Swordfish Cioppino Recipe

Garden herbs and feisty chili peppers provide this traditional seafood stew with appetizing flavors and aromas.
Other firm textured fish, such as marlin, grouper, or shark, can be used in place of the swordfish. As with any fish, be careful of tiny bones.


  • 1 tablespoon canola oil
  • 1 medium yellow onion, diced
  • 1 green bell pepper, seeded and diced
  • 4 cloves garlic, minced
  • 2 jalapeno or serrano peppers, seeded and minced
  • 3 cups fish stock or clam juice
  • 1 can (14 ounces) stewed tomatoes or plum tomatoes
  • 1/4 cup dry red wine
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 3/4 pound fresh swordfish steak, cubed
  • 1/2 pound sea scallops or medium shrip, peeled and deveined
  • 1/4 cup tomato paste
  • 1/4 cup parsley, chopped


  1. In a large saucepan, heat the oil. Add the onion, bell pepper, garlic, chili peppers and cook, stirring, for 5 minutes over medium high heat.Add the fish stock, stewed tomatoes, wine, oregano, basil, black pepper, and salt and bring to a simmer. cook for 10 minutes over medium heat, stirring occasionally.
  2. Add the swordfish and scallops and return to a simmer. Cook for 15 minutes over medium heat, stirring occasionally. Stir in the tomato paste and parsley and cook for 5 minutes more. Ladle the stew into shallow bowls and serve at once with warm French bread.
To add a little something extra, you may add a cup or half of a cup of wine, (either color) or a splash of vodka.

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