Cioppino

Ingredients

  • 1 bay leaf
  • 1 tablespoon lemon juice
  • 1 bay leaf
  • ¼ teaspoon dried thyme
  • 3 whole-cooked Dungeness crabs, (about 6 pounds) or about 6 pounds lobster, steamed
  • Garnish: chopped fresh parsley
  • 3 whole-cooked Dungeness crabs, (about 6 pounds) or about 6 pounds lobster, steamed
  • + 33 more ingredients
    • 3 pounds Pacific rockfish fillets or other firm white fish, cut into 1 1/2-inch pieces
    • 1 teaspoon salt
    • 1 (8-ounce) can tomato sauce
    • 1 tablespoon ground black pepper
    • 1 tablespoon lemon juice
    • 1 tablespoon dried oregano
    • 3 pounds Pacific rockfish fillets or other firm white fish, cut into 1 1/2-inch pieces
    • 1 (28-ounce) can diced tomatoes
    • 1 pound manila or little neck clams, scrubbed
    • 1 tablespoon sugar
    • ¼ teaspoon dried thyme
    • 1 pound unpeeled, large fresh shrimp
    • 1 tablespoon dried oregano
    • 1 tablespoon dried basil
    • 1 (8-ounce) can tomato sauce
    • 2 cups dry red wine
    • 2 loaves sourdough bread
    • 1 teaspoon salt
    • 2 onions, diced
    • 1 pound unpeeled, large fresh shrimp
    • 1 tablespoon sugar
    • 1 tablespoon dried basil
    • 6 garlic cloves, chopped
    • 2 cups clam juice
    • 1 (28-ounce) can diced tomatoes
    • 1 green bell pepper, chopped
    • ¼ cup olive oil
    • 1 tablespoon dried crushed red pepper
    • 1 pound manila or little neck clams, scrubbed
    • 2 cups dry red wine
    • 2 loaves sourdough bread
    • Garnish: chopped fresh parsley
    • 2 onions, diced

Sauté first 3 ingredients in hot oil in a large stock pot until tender; stir in next 13 ingredients (wine through lemon juice). Bring to a boil; cover, reduce heat, and simmer 1 hour. Let cool; cover and chill at least 12 hours. Pry off apron or tail flap from crabs. Lift off top shell, saving cr...

View full recipe at My Recipes

Comments

Variations on Cioppino

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    • 2 tsp. fennel seeds
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    • 2 tablespoons olive oil
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    • 2 tablespoons dried parsley flakes
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    • 1/2 cup chopped fresh parsley
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    • 1 T vegetable oil
    • 1 lb Manila clams
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    • 12 small hard-shelled clams, scrubbed well
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