Ciopinno Barone

By Shash

Ingredients

• 12 Mussels (Optional)
• 18 Clams
• 1 Lb. Shrimp and/or 4-6 King Crab Legs
• 2 Lbs. Firm Fish (cut into large chunks)
• 1 Cup Carrots, julienned
• 1 Large Onion, chopped
• 1/2 Lb. Fresh Mushrooms, sliced
• 1 Large Red Bell Pepper, diced
• 1 Tablespoon Each - Fresh Basil, Marjoram & Thyme (if you don't have fresh use 1/4-1/2 Teaspoon Dried)
• 1/2 Cup Fresh Cilantro, chopped
• 4 Cloves Fresh Garlic, chopped (additional garlic powder can be added to taste)
• 2-1/2 Cups Red Wine (preferably Burgundy)
• 3/4 Cup Olive Oil
• 2 - 28 Oz. Cans Tomatoes (San Marzano is best to use)
• 1 - 15 Oz. can Tomato Paste
• 1/4 Cup Sugar
• Salt & Pepper to taste

Details

Servings 6

Preparation

Step 1

Saute onion, garlic, carrots, peppers and mushroom in olive oil.

Add tomatoes, paste, wine, cilantro, thyme, marjoram, basil, salt, pepper and sugar. Simmer approx 30 minutes or more.

Add all fish and cook for 20-30 minutes more until all clams and mussels open. Discard any clams and mussels that do not open.

Serve over rice or pasta with hot garlic bread.