Cioppino

Ingredients

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

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

  • Cioppino
    • 2/3 cup coarsely chopped celery or fennel (about 2 medium ribs celery or 1/4 medium fennel bulb)
    • Kosher salt and freshly ground black pepper
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    • 2 tablespoons olive oil
    • 3 tablespoons red wine vinegar
    • 1 pound medium shrimp, peeled and deveined
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  • Cioppino
    • 1/4 teaspoon salt
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    • 1/2 teaspoon dried oregano
    • 1/2 cup dry red wine
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    • 1 bay leaf
    • 1 (8-ounce) can tomato sauce
    • 1 teaspoon salt
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    • 3 (14.5-ounce) cans diced tomatoes, undrained
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    • 2 (14 1/2-ounce) cans no-salt-added diced tomatoes, undrained
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    • 1 T vegetable oil
    • 1 lb Manila clams
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