California Cioppino

Recipe by Randy Molitor
READY IN: 2hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Saute onion and garlic over moderate heat in olive oil until soft but not browned.
  • Add parsley, tomatoes, tomato sauce, wine, water, vinegar and herbs.
  • Bring to a boil.
  • Reduce heat and simmer 40 minutes.
  • (Basic sauce can be made ahead, cooled, covered and refrigerated. Heat sauce before adding to seafood.)
  • While sauce is simmering, rinse all fish and seafood in cold water.
  • Scrub clams thoroughly.
  • Layer all seafood in large kettle, placing clams and mussels on top.
  • Pour hot sauce over all.
  • Cover tightly.
  • Cook over low heat about 20 minutes, or until clams and mussels open and prawns turn pink.
  • To serve, ladle hot sauce and some seafood into soup plates or large soup bowls.
  • Lot of sour french bread.
  • Enjoy.