Green Chile Cioppino

This recipe offers a little more zip than your typical cioppino recipe with red broth. It is delicious! A great crowd pleaser! Different assortments of shellfish turn out great too! Serve with a sliced and toasted sourdough bread loaf.

• Preparation Time: 60 mins
• Cooking Time: 60 mins
• Total Time: 2 hr
• Calories: 390 Calories

Ingredients

• 1 cup water
• 1 tablespoon dried basil
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• 2 (14.5 ounce) cans chicken broth
• 6 cloves garlic, minced
• 1 pound large shrimp, peeled and deveined
• 1 ½ cups white wine
• 1 ½ pounds cod fillets, cubed
• 2 medium onions, chopped
• 1 pound sea scallops
• 2 (14.5 ounce) cans diced tomatoes, undrained
• 2 leaf (blank)s bay leaves
• 4 peppers Anaheim chile peppers, halved and seeded
• ¾ cup salted butter
• ½ bunch fresh cilantro, chopped
• ¾ pound clams in shell, scrubbed
• ½ pound mussels, cleaned and debearded
• 4 whole lobster tails, split in half lengthwise

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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.