Southwestern Chipotle Cioppino with Spicy Garlic Herbed Bread and Tossed Salad with Orange Chipotle Salad Dressing

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  • 1/4 cup extra virgin olive oil
  • 1 large white onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon black pepper
  • 1 pinch salt
  • 1 jalapeño pepper, sliced
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced
  • 1 chipotle pepper in Adobo sauce
  • 3 celery stalks, diced
  • 1/4 cup Italian seasoning
  • 1 (24-ounce) can crushed tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 cup TABASCO® brand Chipotle Pepper Sauce
  • 1 pound white fish (fresh or frozen)
  • 1 pound prawns, peeled (fresh or frozen)
  • 1 bunch cilantro, chopped
  • 1 ripe avocado, diced
  • 1/4 cup Parmigiano Reggiano, course ground (optional)

Garlic Herbed Bread


  • 1 head Romaine or green leaf lettuce, washed and torn
  • 1 bunch radishes, sliced
  • 1 red onion, diced
  • 1/2 cup pecan halves, roasted

Orange Chipotle Salad Dressing


Cioppino: Sauté olive oil, onion and garlic in large soup pan until onions are tender. Add black pepper, salt, peppers, celery, and Italian seasoning; cook until onions are clear. Add crushed tomatoes, tomato sauce, and TABASCO® Chipotle Sauce. Stir frequently on medium heat until mixture begins to boil; reduce temperature and simmer for at least one (1) hour.

Before serving, bring cioppino back up to boil and add seafood. Cook seafood for 10 minutes or until prawns are bright red and white fish is flaky.

Garnish with chopped cilantro, avocado and /or Parmigiano Reggiano, if desired.

Garlic Herbed Bread: Preheat oven to 250°F. Slice baguette length-wise and set aside. Mix softened butter, garlic, Italian seasoning, TABASCO® Garlic Sauce, and Parmigiano Reggiano, until smooth. Spread on both sides of cut baguette; wrap in foil and bake for 20 minutes, or until spread has melted.

Orange Chipotle Salad Dressing: Combine olive oil, orange juice concentrate, red wine vinegar, and TABASCO® Chipotle Sauce into a blender and blend until smooth. Toss with salad just before serving.

Makes 4 servings.

Submitted by Firefighter Jason Everett, Vashon Island Fire and Rescue, Washington, Third Place Winner in the 5th national TABASCO® Cook & Ladder® Competition.

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