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HOMEMADE CIOPPINO Recipe

Ingredients

How to make it

  • 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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grizzlybear CA

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