Great Lakes Cioppino


  • ¼ cup extra virgin olive oil
  • 4 crushed garlic cloves
  • 6 peeled and seeded Roma tomatoes cut into thin strips
  • 1 cup homemade fish stock, purchased seafood stock or clam juice
  • ½ cup dry white wine
  • 1‐pound Walleye fillets cut into 2‐inch chunks
  • 16 large peeled and deveined raw shrimp
  • 16 sea scallops
  • ½ cup finely shredded fresh basil leaves
  • ½ cup chopped flat leaf parsley


  1. Heat the oil in a 4 to 6‐quart Dutch oven or sauce pot.
  2. Add the crushed garlic and sauté on very low heat for about 2‐3 minutes.
  3. Add the tomatoes, stock, and wine, and simmer for about 10 minutes
  4. Add the fish and seafood and simmer for about 5‐ 10 minutes until just done.
  5. Stir in the parsley and basil.

Serve with that crusty bread