Cioppino

11
Cioppino

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    large garlic cloves, minced

  • 2

    medium onions, finely chopped

  • ½

    cup celery

  • 1

    bay leaf

  • 1

    teaspoon dried oregano, crumbled

  • 1

    teaspoon dried hot red pepper flakes

  • teaspoons salt

  • ½

    teaspoon black pepper

  • ¼

    cup olive oil

  • 1

    green and one red bell pepper, cut into ¼-inch dice

  • 3

    tablespoons tomato paste

  • cups dry red wine

  • 1

    (28- to 32-ounces) can petite diced tomatoes

  • 1

    cup bottled clam juice

  • 1

    cup chicken broth

  • ½

    pound crab legs

  • 1

    cans minced clams

  • 1 dozen

    mussels

  • 1

    pound cod--cut into 1½-inch pieces

  • 1

    pound large shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined

  • ½

    pound bay scallops

  • ¼

    cup finely chopped fresh flat-leaf parsley

  • 3

    tablespoons finely chopped fresh basil

  • Garnish: shredded fresh basil leaves and small whole leaves

  • Accompaniment: focaccia or 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. While stew is simmering, hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife. Add crab pieces and mussels to stew and simmer, covered, until just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened mussels to a bowl with tongs or a slotted spoon. (Discard any unopened.) Lightly season fish fillets, shrimp,minced clams and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf, then return mussels to pot and gently stir in parsley and basil. Serve cioppino immediately in large soup bowls. Cooks' note: · The stew — without seafood — can be made 1 day ahead. Cool, uncovered, then chill, covered. Bring to a simmer before adding seafood.


Nutrition

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