Cioppino

Ingredients

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

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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