Cioppino
- Ready In:
- 2hrs 20mins
- Ingredients:
- 19
- Serves:
-
10
ingredients
- 3 tablespoons olive oil
- 1 3⁄4 cups onions, chopped (about 1 onion)
- 1 cup green bell pepper, chopped (about 1 pepper)
- 1⁄2 teaspoon crushed red pepper flakes
- 2 teaspoons fennel seeds, crushed
- 8 -10 garlic cloves, chopped (about 3 tablespoons)
- 3 tablespoons tomato paste
- 1 (750 ml) bottle red wine (fruity, not dry)
- 2 (28 ounce) cans crushed tomatoes
- 2 teaspoons kosher salt, plus more for seasoning
- 1 bay leaf
- 3⁄4 teaspoon dried oregano, crumbled
- 1 teaspoon fresh ground black pepper
- 2 lbs sea bass, cut into large chunks (or other firm, meaty fish such as shark, yellowtail, monkfish)
- 1 lb cod, diced into large chunks (or other delicate, flaky fish, such as snapper)
- 3⁄4 lb shrimp, shell on
- 1 1⁄4 - 1 1⁄2 lbs crabmeat, cooked and cleaned
- 1 lb littleneck clams (or a mixture of both) or 1 lb mussels (or a mixture of both)
- 1⁄2 cup fresh parsley, chopped
directions
- Heat olive oil in a medium saucepan, over medium heat; add onion and bell pepper and cook, until softened, about 5 minutes.
- Add crushed red pepper flakes, fennel, and half the garlic; cook until fragrant, about 3 minutes.
- Stir in tomato paste and cook 3 minutes; add in the red wine and simmer until reduced by a third, about 20 minutes.
- Add the crushed tomatoes, salt, bay leaf, oregano, and pepper; simmer on low until the sauce is darkened to a brick read, about 45 minutes (you'll have about 6 cups).
- Meanwhile, cut the fish into bite-sized chunks (keeping separate); season both types of fish, as well as the shrimp, with chopped garlic and a little salt, then cover and refrigerate.
- In a large, tall saucepan, or stockpot, arrange the fish according to how long they will need to cook; first ladle in a thin layer of sauce, arrange crabmeat in a layer.
- Next, stack the meaty fish, then the flaky fish on top of that; lastly is the shrimp with the clams and/or mussels on top.
- Pour remaining sauce over the fish and shake pot to distribute the sauce; cover and cook over medium heat until the shells open, about 20 minutes (you should shake the pan a few times during cooking, but do not stir to avoid breaking up the fish too much).
- Once the shells open, taste for salt, then gently stir in the chopped parsley; ladle into serving bowls.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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