Cioppino

Ingredients

  • ½ pound sea scallops
  • 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
  • + 10 more ingredients
    • 1 tablespoon tomato paste
    • 12 small hard-shelled clams, scrubbed well
    • 1 bay leaf
    • 2 pounds live hard-shelled crabs
    • 1 tablespoon red-wine vinegar
    • 1 pound scrod or other white fish fillet
    • ½ teaspoon dried hot red pepper flakes
    • 2 tablespoons fresh parsley leaves
    • 1 28-to 32-ounce can whole tomatoes including juice
    • 1 green bell pepper

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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