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
  • 1 pound scrod or other white fish fillet
  • 1 tablespoon red-wine vinegar
  • 2 pounds live hard-shelled crabs
  • + 10 more ingredients
    • 1 bay leaf
    • 12 small hard-shelled clams, scrubbed well
    • 1 tablespoon tomato paste
    • 1 teaspoon dried oregano
    • 1 ½ cups dry white wine
    • 1 medium onion
    • ½ pound medium shrimp, shelled, leaving tails and first joint intact
    • ¼ cup olive oil
    • 4 garlic cloves
    • ½ pound sea scallops

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
    • 6 cups Shellfish Stock (above)
    • 3 large bay leaves
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  • Cioppino
    • 2 tablespoons olive oil
    • 3 tablespoons red wine vinegar
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  • Cioppino
    • 1/4 teaspoon salt
    • 1 cup chopped onion
    • 1/2 teaspoon dried oregano
    • 1/2 cup dry red wine
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    • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
    • 1 cup chopped green bell pepper
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    • 1/2 cup chopped green bell pepper
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    • 1/4 onion, thinly sliced
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