Cioppino

Ingredients

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

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

  • Cioppino
    • 1 to 1-1/2 lb. fresh mussels (18 to 24), scrubbed and debearded
    • 1 cup coarsely chopped carrot (about 2 medium)
    • +25 other ingredients
  • Cioppino
    • 2 pounds small clams in shells (about 24), scrubbed
    • 1 teaspoon saffron threads
    • 4 garlic cloves, minced
    • 2 cups chopped onion
    • +11 other ingredients
  • Cioppino
    • 1/2 pound fresh or frozen perch fillets, skinned and cut into 1-inch pieces
    • 1 dozen littleneck clams
    • 1/2 teaspoon pepper
    • +32 other ingredients
  • Cioppino
    • 1 (8-ounce) bottle clam juice
    • 1 cup dry white wine
    • 2 tablespoons olive oil
    • 3 tablespoons red wine vinegar
    • 2 cups chopped onion
    • +10 other ingredients
  • Cioppino
    • 6 ounces red snapper fillets, skinned and cut into 2-inch pieces
    • 6 ounces red snapper fillets, skinned and cut into 2-inch pieces
    • +23 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
    • 1 tablespoon red-wine vinegar
    • 1 green bell pepper
    • 1 tablespoon tomato paste
    • 4 garlic cloves
    • +12 other ingredients


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