Cioppino

Ingredients

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

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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