Cioppino

Ingredients

  • 1 tablespoon red-wine vinegar
  • 1 green bell pepper
  • 1 tablespoon tomato paste
  • 4 garlic cloves
  • ½ pound medium shrimp, shelled, leaving tails and first joint intact
  • 1 pound scrod or other white fish fillet
  • 1 28-to 32-ounce can whole tomatoes including juice
  • + 10 more ingredients
    • 1 bay leaf
    • 1 ½ cups dry white wine
    • 1 teaspoon dried oregano
    • 1 medium onion
    • ¼ cup olive oil
    • 2 pounds live hard-shelled crabs
    • ½ teaspoon dried hot red pepper flakes
    • 2 tablespoons fresh parsley leaves
    • ½ pound sea scallops
    • 12 small hard-shelled clams, scrubbed well

In a heavy kettle (at least 5 quarts) cook garlic in oil over moderate heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Add pepper flakes and bell pepper and cook, stirring, until softened. Add vinegar and boil until evaporated. Add wine, oregano, and bay leaf and ...

View full recipe at Epicurious

Comments

Variations on Cioppino

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    • 1 green bell pepper, chopped
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    • 1 (8-ounce) bottle clam juice
    • 1 cup dry white wine
    • 2 tablespoons olive oil
    • 3 tablespoons red wine vinegar
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