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Hawaiian Cioppino

A hearty traditional cioppino made with Hawaiian varieties of fish and vegetables (taro).


Posted By: A. Honopaa
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Prep Time: 5 | Cook Time: 25-30 minutes | Ready In: 25-30 minutes
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  • 1 1/2 lbs firm white fish (Mahimahi, Ahi, Ono)
  • 1/2 lb large shrimp or lobster
  • 2 cups clam juice
  • 2 1/2 cups water
  • 1 cup white wine
  • Juice of 1 lemon
  • 1/2 lb clams or mussels
  • 1/2 cup olive oil
  • 1 Maui onion, thinly sliced
  • 1 cup celery, thinly sliced
  • 1 cup julienne bell peppers (assorted colors)
  • 1 Tbs minced garlic
  • 1 Tbs minced ginger
  • 1 tomato, diced
  • 1/4 cup fresh basil, chopped
  • Pinch saffron
  • Taro - steamed and cut into chunks
  • Sweet Potato - steamed and cut into chunks

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Cooking Process:

Cut fish into 1-inch cubes. Remove shell and devein shrimp.  In a large pan add olive oil, garlic, ginger, and seafood. Saute briefly. Add tomato, onions, celery, bell peppers, white wine, clam juice, water, crushed chili peppers, and saffron.  Bring to a boil. Add cooked taro and sweet potatoes. 4. Bring back to another boil and cook about 10 minutes, until the seafood is just cooked. Enjoy!

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