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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
  • 4 garlic cloves
  • ¼ cup olive oil
  • 1 medium onion
  • + 10 more ingredients
    • 1 ½ cups dry white wine
    • 2 pounds live hard-shelled crabs
    • 1 tablespoon red-wine vinegar
    • 1 green bell pepper
    • 1 28-to 32-ounce can whole tomatoes including juice
    • 1 bay leaf
    • 1 teaspoon dried oregano
    • ½ teaspoon dried hot red pepper flakes
    • 1 tablespoon tomato paste
    • ½ pound medium shrimp, shelled, leaving tails and first joint intact

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
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    • 6 cups Shellfish Stock (above)
    • +24 other ingredients
  • Cioppino
    • 3 (14 1/2-ounce) cans diced tomatoes, undrained
    • 1 cup chopped green bell pepper
    • 1 3/4 cups chopped fennel bulb (about 1 small bulb)
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    • 1/2 teaspoon pepper
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    • 1 dozen littleneck clams
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  • Cioppino
    • 2 cups clam juice
    • 6 garlic cloves, chopped
    • 1 tablespoon sugar
    • 1 pound unpeeled, large fresh shrimp
    • 1 tablespoon sugar
    • 1 tablespoon dried oregano
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    • 1 pound medium shrimp, peeled and deveined
    • 1 teaspoon saffron threads
    • 1/4 teaspoon crushed red pepper
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  • Cioppino
    • 1/2 cup water
    • 2 (14 1/2-ounce) cans no-salt-added diced tomatoes, undrained
    • 1/2 cup water
    • 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
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    • 2 T chopped garlic
    • 1/4 onion, thinly sliced
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