Cioppino San Fransico Style Seafood Stew
From capebretonqt 15 years ago
- 90 minutes to make
- Serves 6
This seafood stew is also popular here in Atlantic Canada. Serve with lots of crusty bread to sop up all the juices left in the bowl.
Ingredients
- 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
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.
The Rating
Reviewed by 6 people-
Oh Yum! I am printing this out and hopefully I can make this on the weekend. I just love seafood and this recipes sounds outstanding!!! Thank you for sharing =D
shandy
in Tacoma loved it
-
I am a sucker for a good Cioppino recipe. I love this stuff. One whiff and I turn into a drooling zombie. Pass the napkins I think my eyes are glazing over.
Thank you,
Mark
mark555
in Center Of The World Ma' Center Of The World loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "