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Cioppino
Serves 6 |
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Ingredients:
| 4 large garlic cloves, minced |
| 2 medium onions, finely chopped |
| 1/2 California bay leaf |
| 1 teaspoon dried oregano, crumbled |
| 1 teaspoon dried hot red pepper flakes |
| 1 1/2 teaspoons kosher salt |
| 1/2 teaspoon black pepper |
| 1/4 cup olive oil |
| 1 green bell pepper, cut into 1/4-inch dice |
| 2 tablespoons tomato paste |
| 1 1/2 cups dry red wine |
| 1 (28- to 32-ounces) can whole plum tomatoes, drained, reserving juice, and chopped |
| 1 cup bottled clam juice |
| 1 cup chicken broth |
| 1 (1.5 to 2.5 lbs) Whole Dungeness Crab, cooked, cleaned, cracked and split into legs and bodies |
| 18 (1 1/2 pounds) littlenecks clams, scrubbed |
| 1 pound skinless red snapper or halibut fillets, cut into /2-inch pieces |
| 1 pound(6 to 20) large shrimp, shelled (tails & bottom segment of shells left intact) and deveined |
| 3/4 pound sea scallops, tough muscle removed from side of each if necessary |
| 1/4 cup fresh flat-leaf parsley, finely chopped |
| 3 tablespoons fresh basil, finely chopped |
| Garnish: |
| Shredded fresh basil leaves and small whole leaves |
| Accompaniment: |
| Sourdough bread |
Directions:
- 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.
- Add crab 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. Serve in large soup bowls with crusty sourdough bread.
| Course: | Soup, Dinner |
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