Cioppino

Ingredients

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

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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    • 1/4 cup olive oil
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