Cioppino

Ingredients

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

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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    • 3 (14 1/2-ounce) cans diced tomatoes, undrained
    • 1 cup chopped green bell pepper
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    • 1 (8-ounce) can tomato sauce
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    • Garnish: chopped fresh parsley
    • 1 teaspoon salt
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  • Cioppino
    • 2 pounds small clams in shells (about 24), scrubbed
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    • 1 cup chopped green bell pepper
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  • Cioppino
    • 1/2 cup water
    • 1/4 teaspoon salt
    • 1/2 cup chopped fresh parsley
    • 1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese
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  • Cioppino
    • 1 T vegetable oil
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    • 1/4 onion, thinly sliced
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