Cioppino

Ingredients

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

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

- Kosher salt and freshly ground black pepper
- Reserved peeled shrimp from above
- Garlic Oil (above)
- +24 other ingredients
Cioppino
- 1 pound mussels (about 16), scrubbed and debearded
- 1 tablespoon chopped fresh or 1 teaspoon dried thyme
- +13 other ingredients
Cioppino
- 1/2 cup dry red wine
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 cup chopped onion
- 1/4 teaspoon salt
- +30 other ingredients
Cioppino
- 2 loaves sourdough bread
- 1 bay leaf
- 2 cups dry red wine
- 1 (8-ounce) can tomato sauce
- 1 tablespoon dried basil
- +17 other ingredients
Cioppino
- 1 teaspoon saffron threads
- 4 garlic cloves, minced
- 1 3/4 cups chopped fennel bulb (about 1 small)
- +12 other ingredients
Cioppino
- 2 (14 1/2-ounce) cans no-salt-added diced tomatoes, undrained
- 1/2 cup chopped green bell pepper
- 1/2 cup water
- +9 other ingredients
Cioppino
- 1 T vegetable oil
- 1 lb Manila clams
- 1 lb black mussels
- 4 crab legs
- 2 T chopped garlic
- 1/4 onion, thinly sliced
- +10 other ingredients