Recipe

Homemade Cioppino Recipe

	Grizzlybear / All my dishes 2 years, 3 months ago This has such different flavors it seams like every bite has something new to experence Prep:30m Cook:45m Servings:4	Grizzlybear
	seafood

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Fans

notyourmom

quaziefly

Ingredients

Sauce

¼ cup olive oil

1 large onion chopped

4 cloves garlic minced

1 green bell pepper chopped

1 (14.5 oz) can diced tomatoes

1 (8 0z) can tomato sauce

1 (14 oz) can chicken or 2 cups fish stock

2 cups dry white wine

2 tbsp. finely chopped fresh parsley

2 tbsp. chopped fresh basil or 1 ½ tsp. dried basil

Pinch sugar

Seafood

1 or 2 crabs , cooked, cleaned, and sectioned (can also use 1 or 2 lbs crawdads )

9 fresh clams, scrubbed

9 fresh mussels, scrubbed

1 lb. cod fillet, cut into 2-inch pieces ( can use any Firm meat, Fish)

1 lb. prawns (21 to 25 count), peeled and deveined

¼ lb. sea scallops

Directions

Heat oil in a very large stockpot. Add onion; sauté until soft. Add garlic and bell peppers; cook 5 minutes. Add tomatoes, tomato sauce, broth, wine, parsley, basil, and sugar; bring to a boil. Reduce heat and simmer, covered, for 20 minutes. (the broth can be made ahead at this point and refrigerated up to 8 hours. Reheat before adding seafood.)

Add crabs; cover and simmer 5 minutes. Add remaining seafood, tucking under crab so that it is covered with broth; simmer 5-10 minutes or until shrimp is pink and clams and mussels are open. (Discard any that do not open.) serve with lots of crusty sourdough bread.

Variation: For a quicker cioppino, substitute 2 (32 oz) jars San Francisco style cioppino sauce for the first 11 ingredients. Place in a very large stockpot. Add 1 cup of wine and bring to a boil. Add seafood as directed above. Stir in 2 tbsp. lemon juice before serving.

Makes 4 generous servings

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