Cioppino

Ingredients

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

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
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    • 1 (8-ounce) can no-salt-added tomato sauce
    • 2 tablespoons low-sodium Worcestershire sauce
    • 1/2 teaspoon dried oregano
    • 2 teaspoons olive oil
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    • Garnish: chopped fresh parsley
    • 1 teaspoon salt
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    • 2 pounds small clams in shells (about 24), scrubbed
    • 1 pound medium shrimp, peeled and deveined
    • 1 cup chopped green bell pepper
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    • 6 ounces red snapper fillets, skinned and cut into 2-inch pieces
    • 1/4 teaspoon salt
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    • 1 T vegetable oil
    • 1 lb Manila clams
    • 1 lb black mussels
    • 4 crab legs
    • 2 T chopped garlic
    • 1/4 onion, thinly sliced
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