Cioppino

Ingredients

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

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 (8-ounce) can no-salt-added tomato sauce
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    • 2 cups chopped onion
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