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Friday Fish Recipe - Ciopinno From Italy Recipe S erves 4 Ingredients: 4 cloves of Garlic, Chopped 1 stalk of Celery, finely minced 1 small Onion, finely chopped 2 Tbsp of Fresh Parsley, chopped 2 Tbsp of Olive Oil Pinch of Hot Pepper Flakes 1 Cup of White Wine 15 oz can of Crushed Tomatoes 3 Cups of Fish Stock 1 pound of Mussels, cleaned 1 pound of Clams, cleaned 1 pound of Shrimp, peeled and deveined 6 Scallops, cut in quarters Salt and Pepper to taste Method 1) Add the oil in a large soup pot and preheat over medium high heat. Add the chopped onion, garlic, celery, hot pepper flakes and parsley, season with salt and pepper and cook for about 3 to 4 minutes or until the veggies begin to cook down. 2) Add the white wine and let it cook for a minute. Add the crushed tomatoes and the fish stock. Let the mixture come up to a boil and cook for about 10 minutes, season with alt and pepper. 3) Add the seafood and cover with a lid, cook for about 5 to 10