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Cioppino
Serves 6-8 |
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Ingredients:
| 4 tbsp olive oil, divided |
| 4 large garlic cloves, minced |
| 1 red onion, finely chopped |
| 2 dried bay leaf |
| 1 tsp dried oregano |
| 1 tsp dried hot red pepper flakes (optional) |
| 1 tsp black pepper |
| 1 green bell pepper, chopped |
| 2 tablespoons tomato paste |
| 2 cups white wine wine (Sauvignon Blanc or Pinot Grigio) |
| 1 liter crushed tomatoes |
| 1 bottle clam juice (straining out the solids at the bottom) |
| 1 cup vegetable broth |
| 1 lb crab meat |
| 1 lb clams, cleaned well |
| 1 lb mussels |
| 1 lb medium shrimp (6 to 20), shelled and deveined |
| 1 lb bay scallops |
| 2 tubes squid, sliced into narrow rings |
Directions:
- Heat oil in large stockpot over medium heat, add onion, cook for a few minutes until translucent. Add diced garlic and bell pepper, cooking another minutes or two. Add herbs and spices, stir to coat vegetables. Add tomato paste, stir to coat vegetables. Add white wine, reduce by half. Add vegetable stock, clam juice and crushed tomatoes; partially cover and simmer for about an hour to let flavors blend.
- After simmering, taste for salt and pepper and adjust to your taste. Add in cleaned clams, submerge in liquid and cover until they fully open (about 10 minutes). Remove from broth, throwing away unopened ones, and set aside. Add in mussels until they have opened, about 5 minutes or so, remove from bowl and set aside. Stir in shrimp and scallops, allowing them to simmer about 2 minutes. Stir in crab meat and continue simmer for another minute. Add squid to broth, cook another minute or 2 (you want to leave squid until the last few moments as it can get rubbery if left simmering too long). Return cooked mussels and clams to warm through.
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