Cioppino

Dinah Shore. The soup base may be prepared 2 days in advance, cooled and refrigerated, through preparation number 7 above. You may prepare it several days in advance and freeze it. I generally make a double batch and freeze half for future use. I like to serve a hearty appetizer salad when I use this dish as a main course entree. I generally place a small portion of linguine in the bottom of the soup bowls, topped with about a teaspoon of chopped fresh parsley, and permit my guests to ladle-out their own portion of cioppino.

Photo by Gail P.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

Ingredients

  • 2

    tb Olive oil

  • 2

    tb Butter

  • 3

    c Onion, chop

  • 1

    Leek; trim, chop fine

  • 2

    large cloves Garlic, chop fine

  • 2

    Green peppers; seed, strip

  • 4

    c Imported tomatoes; peel,

  • chop

  • 1

    c Fresh or canned tomato sauce

  • Salt and fresh ground pepper

  • 1

    Bay leaf

  • 1

    ts Dried oregano

  • 1

    ts Dried thyme

  • 1

    tb Dried basil

  • Red pepper flakes

  • 2

    c Fish stock

  • 1

    c Fresh or bottled clam juice

  • 1

    c Dry white wine

  • 1

    lb Firm-fleshed fish, (red,

  • bite-size

  • 1/2

    lb Fresh bay scallops

  • 1

    lb Raw shrimp; shell, devein

  • 12

    sm Clams in the shell, wash

  • well

  • 1/4

    c Oysters; shuck, w/liquor

  • 1/2

    lb Lobster tail, cook in shell

  • 1

    Crab; cook in shell, crack

Directions

Heat the olive oil and butter in a large, heavy-bottomed pot. Add onion, leek and garlic. Cook, stirring frequently, until the vegetables are limp and lightly browned. Add green peppers and continue cooking and stirring until peppers wilt. Add the tomatoes and tomato sauce. Add salt and pepper to taste, bay leaf, oregano, thyme, basil and the red pepper flakes. Add the fish stock, or your substitute, and simmer slowly for about 2 hours. Stirring frequently to prevent sticking. Add the clam juice and wine and continue cooking for another 10 minutes. See notes. Can Freeze some Now! About 20 to 30 minutes before serving, return the soup/stew to a boil and add the fish. Cook for about 5 minutes and add the shrimp and scallops. Simmer for 5 minutes and add the clams, oysters, lobster tail and crab. Cook, stirring gently, for about 5 minutes, or until the clams open. Discard any clams that do not open. Serve in soup bowls with additional red pepper flakes on the side. Serve with lots of crusty French or Italian bread. I like to serve a dry light-bodied, white or red wine with this dish.

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