Cioppino

Ingredients

  • 1 28-to 32-ounce can whole tomatoes including juice
  • 2 tablespoons fresh parsley leaves
  • 1 tablespoon red-wine vinegar
  • 2 pounds live hard-shelled crabs
  • 1 bay leaf
  • 1 tablespoon tomato paste
  • 1 green bell pepper
  • + 10 more ingredients
    • ½ teaspoon dried hot red pepper flakes
    • 1 pound scrod or other white fish fillet
    • 12 small hard-shelled clams, scrubbed well
    • 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

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