- 4
Ingredients
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1/2 pound (about 1 1/2) leeks, ends trimmed, halved lengthwise and
- sliced diagonally 1/2-inch thick
- 1 small clove garlic, pressed or minced
- 1 tablespoon chopped parsley
- 1 dried bay leaf
- 1/8 teaspoon dried oregano
- 1/8 teaspoon dried thyme
- 1/8 teaspoon black pepper
- 1/4 teaspoon saffron threads
- 1 1/2 cups peeled and diced tomatoes, cut into 3/4-inch dice
- 8 ounces tomato sauce
- 1 cup dry white or red wine
- 1/2 to 1 cup clam juice
- Salt
- Hot sauce
- 4 to 6 ounces large shrimp (16 to 20 count per pound), shelled and deveined
- 1/2 pound large scallops
- 6 ounces firm, light-flesh fish steaks (such as swordfish), cut
- into 1 1/2-inch pieces
- 2 tablespoons cold butter, chopped
- Freshly chopped basil and oregano, for garnish
Preparation
Step 1
In medium, heavy-bottom pot heated over medium-high heat, add oil, then stir in onions, leeks, garlic, parsley, bay leaf, oregano, thyme, pepper and saffron. Cook, stirring frequently, until onion is translucent and herbs are fragrant, 6 to 8 minutes.
Stir in tomatoes, tomato sauce and wine. Cover and simmer gently to develop the flavors, 30 to 45 minutes. Thin if desired with 1/2 cup to 1 cup clam juice. Season with 2 teaspoons salt and 1 tablespoon hot sauce, or to taste. Cioppino base can be made ahead of time to this point; remove from heat, cover and refrigerate up to one day (reheat before continuing).
To pot, add shrimp, scallops and fish. Cover and simmer gently just until fish and shellfish are firm and opaque, about 10 minutes. Uncover the pot and remove from heat. Stir in chopped cold butter, stirring just until butter melts to add little richness to broth. This makes about 5 cups cioppino.
Ladle cioppino into wide bowls, garnishing each serving with freshly chopped basil and oregano. Serve immediately.