Cioppino

Cioppino
Photo by Romulo Yanes

Ingredients

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

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

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