Cioppino

Submitted by Chef53Kathy

"This recipe was given to me by my good friend Cec many years ago and it is one that I make in the winter months. It is wonderful and could be costly if you are not in a 'fresh seafood' part of the country. I change it up depending on what is available at the time I'm making it. It is not necessary to use all of the different shellfish, use your imagination! I substitute small lobster tails for the fish and make sure to have one for each serving, people will fight for them!! Be sure to have plenty of good bread for dipping, the sauce is yummy!! Don't be discouraged by the long list of ingredients, this takes one pot and you only need to do two steps for a wonderful meal!"

 

• Ready In: 2hrs
• Ingredients: 21
• Yields: 4-6 bowls
• Serves: 4-6

ingredients

• 1⁄4 cup olive oil
• 1 large onion, chopped
• 1 large green pepper, chopped
• 2 garlic cloves, minced
• 1 (28 ounce) can crushed tomatoes
• 1⁄3 cup tomato puree
• 1⁄2 cup white wine
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground pepper
• 2 tablespoons fresh minced parsley
• 3⁄4 teaspoon oregano
• 1⁄2 teaspoon basil
• 1 lb shrimp, peeled and deveined
• 1 1⁄2 lbs snow crabs or 1 1/2 lbs king crab legs
• 12 large fresh scallops
• 1 1⁄2 lbs cod or 1 1/2 lbs haddock
• 1 1⁄2 dozen littleneck clams
• 1 1⁄2 dozen mussels, debearded
• 1 (8 ounce) bottle clam juice, as needed

directions

1. Saute the onions, garlic and green pepper in the EVOO for five minutes. Add the remaining sauce ingredients and simmer 1 hour.
2. Prepare the seafood and add to the broth placing clams/mussels on the top. Simmer for 20 minutes or until all seafood is cooked and clams and mussels have opened. discard any un-opened shellfish.
3. If it is necessary to thin the sauce use bottled clam juice, available in your loca grocery store.