Recipe

Cioppino Recipe

Add Step-by-Step Photos	Joannanha / All my dishes 8 months, 4 weeks ago This is a zestier version of the San Franciscan classic tomato/fish soup. It is chick full of seafood, messy to eat but absolutely delicious! You will find yourself wanting to drink the broth when the tasty ingredients are gone. You can mix up the... More Prep:20m Cook:60m Servings:4	Joannanha
	easy brothy seafood expensive delicious

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mrgresch

Ingredients

1 large yellow onion, finely chopped

6 cloves garlic, minced

3 tbsp. olive oil

1 Jalapeno pepper, whole

1 can whole peeled tomatoes (preferably San Marzano) in juice

4 sprigs fresh thyme (or 1 tsp. dried)

2 sprigs fresh rosemary (or 1 tsp. dried & chopped)

4 sprigs fresh oregano (or 1 tsp. dried)

2 bay leaves

Kosher or Grey salt, to taste

Fresh ground black pepper, to taste

1 tsp. cayenne pepper

2 tsp. Old Bay or Chesapeake Seafood Seasoning (or more to taste)

1 jar clam juice

4 c. seafood stock or fish buillion

1 c. dry white wine

2 thick firm white fish fillets, such as cod, pollock, halibut, tilapia, mahi mahi or flounder, cut into 2 inch cubes

12 littleneck clams, scrubbed and rinsed

12 mussels, beards removed, scrubbed and rinsed

1 lb. sea scallops, cut in halves or 1 lb. bay scallops (optional)

1 lb. shrimp, deveined and peeled (you can leave tails on)

3 squid tubes (calamari) cut into rings or 1 bag frozen calamari (rings and baby squid), thawed

1 lb. alaskan crab, king crab or Dungeness crab clusters, broken into smaller pieces

Directions

In a large stock pot, saute the onion and garlic in olive oil over medium heat until fragrant.

Add a pinch of salt to "sweat "the onion further and add the jalapeno pepper, whole and all of the other herbs and spices.

Saute for 1 minute more and add the tomatoes, crushing with your hands over the pot while adding, reserve juice from tomatoes.

Gently simmer over medium heat for about 5 minutes or until tomatoes have broken up and cooked down.

Add clam juice, reserved tomato juice and stock, bring to a boil.

Reduce heat, cover and simmer for 30 minutes.

Remove cover, add wine and simmer for an additional 10 minutes.

Add fish cubes, sea scallops if used (do not add bay scallops for another 5 minutes to avoid overcooking), clams and mussels, cook for 5 minutes

Add crab pieces, shrimp, squid aand bay scallops if used and simmer, stirring frequently another 10 minutes or until clams and mussels have opened, fish is opaque and flaky and shrimp have turned pink.

Discard any unopened clams or mussels.

Serve in large bowls with crusty bread, crab mallets or lobster crackers & lots of napkins - enjoy!

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Comments

mrgresch 4 months, 3 weeks ago said:
I can't believe no one rated this. It looks fantastic especially the pic! The best thing about cioppino is you always make it a little different. I love your recipe.

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