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Florida Cioppino

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1/4 cup olive oil
1/2 cup chopped onion
1/2 cup diced green pepper
1/2 cup sliced green onions
1/2 cup diced celery
3 tablespoons minced garlic
4 cups diced fresh tomatoes
1 cup tomato purée
1 cup white wine
1 bay leaf
12 littleneck clams
1 pound swordfish, cut into 1 inch pieces
1/2 pound shrimp, peeled and deveined
3 tablespoons chopped fresh basil
Salt and pepper to taste
12 garlic croutons


This version of cioppino highlights Florida seafood, like swordfish. You can prepare it with just about any seafood that suits your taste.

  • In a large dutch oven over medium heat, heat olive oil.
  • Add onion, green pepper, green onions, and celery; cook until onions are translucent, about 6 to 7 minutes.
  • Add garlic, cook until garlic is fragrant, about 1 minute.
  • Add tomatoes, tomato purée, wine, and bay leaf. Simmer for 45 minutes.
  • Add clams, simmer for about 2 minutes.
  • Add swordfish and shrimp, simmer until fish is cooked through and clams have all opened. Discard any clams that do not open.
  • Add chopped basil, season with salt and pepper. Ladle into serving bowls and garnish with garlic croutons.

Serves 4

Recipe Courtesy of The Florida State Department of Agriculture -
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