Cioppino
From ConGusto 5 years agoIngredients
- - 4 large garlic cloves, minced shopping list
- - 2 medium onions, finely chopped shopping list
- - 1 Turkish bay leaf or 1/2 California bay leaf shopping list
- - 1 teaspoon dried oregano, crumbled shopping list
- - 1 teaspoon dried hot red pepper flakes shopping list
- - 1 1/2 teaspoons salt shopping list
- - 1/2 teaspoon black pepper shopping list
- - 1/4 cup olive oil shopping list
- - 1 green bell pepper, cut into 1/4-inch dice shopping list
- - 2 tablespoons tomato paste shopping list
- - 1 1/2 cups dry red wine shopping list
- - 1 (28- to 32-ounces) can whole plum tomatoes, drained, reserving juice, and chopped shopping list
- - 1 cup bottled clam juice shopping list
- - 1 cup chicken broth shopping list
- - 1 (1-pound) king crab leg, thawed if frozen shopping list
- - 18 small (2-inch) hard-shelled clams (1 1/2 pound) such as littlenecks, scrubbed shopping list
- - 1 pound skinless red snapper or halibut fillets, cut into 1 1/2-inch pieces shopping list
- - 1 pound large shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined shopping list
- - 3/4 pound sea scallops, tough muscle removed from side of each if necessary shopping list
- - 1/4 cup finely chopped fresh flat-leaf parsley shopping list
- - 3 tablespoons finely chopped fresh basil shopping list
- - Garnish: shredded fresh basil leaves and small whole leaves shopping list
- Serve with focaccia or sourdough bread. shopping list
How to make it
- - Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes.
- - Stir in bell pepper and tomato paste and cook, stirring, 1 minute.
- - Add wine and boil until reduced by about half, 5 to 6 minutes.
- - Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.
- - While stew is simmering, hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife.
- - Add crab pieces and clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.)
- - Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes.
- - Discard bay leaf, then return clams to pot and gently stir in parsley and basil.
- Serve cioppino immediately in large soup bowls.
People Who Like This Dish 2
- MotherAnn Charlestown Twp., Ohio
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- ConGusto Saint Louis, MO
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