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
    • 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
    • 1 tablespoon tomato paste

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
    • 3 large bay leaves
    • 1 Tbs. coarsely chopped fresh oregano (or 1 tsp. dried)
    • 6-1/2 cups homemade or low-salt chicken broth
    • +24 other ingredients
  • Cioppino
    • 2 tablespoons olive oil
    • 3 tablespoons red wine vinegar
    • 1 pound medium shrimp, peeled and deveined
    • +12 other ingredients
  • Cioppino
    • 1/4 teaspoon salt
    • 1 cup chopped onion
    • 1/2 teaspoon dried oregano
    • 1/2 cup dry red wine
    • Olive oil-flavored vegetable cooking spray
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  • Cioppino
    • 2 cups dry red wine
    • Garnish: chopped fresh parsley
    • 2 onions, diced
    • 1 pound unpeeled, large fresh shrimp
    • 2 loaves sourdough bread
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  • Cioppino
    • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
    • 1/4 teaspoon crushed red pepper
    • 1 cup chopped green bell pepper
    • +12 other ingredients
  • Cioppino
    • 1/4 teaspoon salt
    • 1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese
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  • 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
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