Cioppino

Cioppino
Photo by Romulo Yanes

Ingredients

  • 3 tablespoons fresh basil
  • ¼ cup fresh flat-leaf parsley
  • 1 28- to 32-oz can whole plum tomatoes
  • 1 pound large shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined
  • 1 pound skinless red snapper or halibut fillets, cut into 1 1/2-inch pieces
  • 1 1-lb king crab leg
  • fresh basil leaves
  • + 16 more ingredients
    • 2 medium onions
    • ¼ cup olive oil
    • 1 ½ cups dry red wine
    • ¾ pound sea scallops, tough muscle removed from side of each
    • focaccia or sourdough bread
    • 1 green bell pepper
    • 2 tablespoons tomato paste
    • 1 teaspoon dried hot red pepper flakes
    • ½ teaspoon black pepper
    • 1 Turkish bay leaf or California bay leaf
    • 1 cup chicken broth
    • 18 small (2-inch) hard-shelled clams (1 1/2 lb) such as littlenecks
    • 1 cup bottled clam juice
    • 4 large garlic cloves
    • 1 ½ teaspoons salt
    • 1 teaspoon dried oregano

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 h...

View full recipe at Epicurious

Comments

Variations on Cioppino

  • Cioppino
    • 3 large bay leaves
    • 1/2 tsp. crushed red chile flakes; more to taste
    • Garlic Oil (above)
    • Kosher salt and freshly ground black pepper
    • +23 other ingredients
  • Cioppino
    • 3 (14 1/2-ounce) cans diced tomatoes, undrained
    • 1 cup chopped green bell pepper
    • 1 3/4 cups chopped fennel bulb (about 1 small bulb)
    • +12 other ingredients
  • Cioppino
    • 1/2 teaspoon pepper
    • 1 dozen littleneck clams
    • 1/2 pound fresh or frozen perch fillets, skinned and cut into 1-inch pieces
    • 1/4 teaspoon salt
    • +31 other ingredients
  • Cioppino
    • 1 tablespoon sugar
    • 1 bay leaf
    • 1 pound manila or little neck clams, scrubbed
    • 1 (28-ounce) can diced tomatoes
    • +35 other ingredients
  • Cioppino
    • 2 pounds small clams in shells (about 24), scrubbed
    • 1 pound medium shrimp, peeled and deveined
    • 1 cup chopped green bell pepper
    • +12 other ingredients
  • Cioppino
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon salt
    • 2 (14 1/2-ounce) cans no-salt-added diced tomatoes, undrained
    • 1/2 cup water
    • 1/4 teaspoon salt
    • +20 other ingredients
  • Cioppino
    • 1 T vegetable oil
    • 1 lb Manila clams
    • 1 lb black mussels
    • 4 crab legs
    • 2 T chopped garlic
    • 1/4 onion, thinly sliced
    • +10 other ingredients
  • Cioppino
    • 2 pounds live hard-shelled crabs
    • 1 tablespoon red-wine vinegar
    • 1 green bell pepper
    • 1 28-to 32-ounce can whole tomatoes including juice
    • +12 other ingredients


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