Cioppino

By á-68271

Ingredients

• 4 large garlic cloves, minced
• 2 medium onions, finely chopped
• 1/2 cup celery
• 1 bay leaf
• 1 teaspoon dried oregano, crumbled
• 1 teaspoon dried hot red pepper flakes
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 1 green and one red bell pepper, cut into 1/4-inch dice
• 3 tablespoons tomato paste
• 1 1/2 cups dry red wine
• 1 (28- to 32-ounces) can petite diced tomatoes
• 1 cup bottled clam juice
• 1 cup chicken broth
• 1/2 pound crab legs
• 1 cans minced clams
• 1 dozen mussels
• 1 pound cod--cut into 1 1/2-inch pieces
• 1 pound large shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined
• 1/2 pound bay scallops
• 1/4 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

Details

Servings 6
Preparation time 45mins
Cooking time 45mins
Adapted from epicurious.com

Preparation

Step 1

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.