Cioppino

Ingredients

  • 1 green bell pepper, chopped
  • ¼ cup olive oil
  • 1 tablespoon dried crushed red pepper
  • 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
  • + 33 more ingredients
    • 1 bay leaf
    • ¼ teaspoon dried thyme
    • 2 onions, diced
    • 1 pound unpeeled, large fresh shrimp
    • 1 tablespoon lemon juice
    • 1 tablespoon dried oregano
    • 1 bay leaf
    • 1 (28-ounce) can diced tomatoes
    • 1 pound manila or little neck clams, scrubbed
    • ¼ teaspoon dried thyme
    • 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
    • 2 onions, diced
    • 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
    • 6 garlic cloves, chopped
    • 2 cups clam juice
    • 1 (28-ounce) can diced tomatoes
    • 1 pound manila or little neck clams, scrubbed
    • 3 pounds Pacific rockfish fillets or other firm white fish, cut into 1 1/2-inch pieces
    • 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

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    • 1 teaspoon saffron threads
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