Jim's Cioppino

By JimMac

Ingredients

• 6 T extra virgin olive oil
• 20 garlic cloves, chopped coarse
• 1 cup dry sherry
• 2 doz. cleaned littleneck clams
• 2 doz. cleaned mussels
• 2 T butter
• 1 medium onion, chopped
• 1 t red pepper flakes
• 1 cup bottled clam juice
• 2 cups fish stock or chicken broth
• 2 large cans diced tomatoes
• 1 bay leaf
• 2 T minced fresh oregano leaves
• 2 T minced fresh thyme leaves
• 1 t hot sauce
• 1 T Asian fish sauce
• 1 lbs sea scallops, tendons removed
• 1 lb shrimp (41-50 per pound)
• 1 lb white fish fillet (e.g. halibut or talapia)

Details

Servings 12

Preparation

Step 1

Heat 2 T oil in Dutch oven over medium high heat until warmed. Add 2 T garlic and cook until garlic is fragrant, but not browned, about 30 seconds. Add 1/2 cup vermouth and clams. Cover and steam clams until they open, about 6 or 7 minutes. Transfer clams and steaming liquid to a strainer, set over a bowl.

Return pot to stove. Add 2 T oil and 2 T garlic to the pot. Cook until the garlic is fragrant, but not browned. Add 1/2 cup of vermouth. Put mussels in the pot. Cover the pot and steam until they open, about 3 to 4 minutes. Pour mussels and their steaming livquid on top of the clams, in the strainter. Set aside.

Return empty pot to the stove. Add 2 T oil and butter, onion, remaining garlic and red pepper flakes. Simmer until onion is soft, about 4 minutes. Add all remaining ingredients (including the strained broth from the sea food), except the sea food. Bring to a boil and simmer for about 5 minutes.

When ready to serve, submerge shrimp, scallops, and fish in the boiling liquid. Top with mussels and clams. Cover the pot and remove it from the heat. Allow the pot to sit for about 5 minutes, until sea food is cooked.

Ladle cioppino into bowls and serve with a good bread.