Cioppino

Ingredients

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

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
    • 1/2 tsp. crushed red chile flakes; more to taste
    • 3 large bay leaves
    • 1/4 cup olive oil
    • 3 Tbs. coarsely chopped garlic (5 to 6 large cloves)
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    • 1 cup chopped onion
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    • 8 ounces lump crabmeat, shell pieces removed
    • 2 pounds small clams in shells (about 24), scrubbed
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    • 1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese
    • 2 (14 1/2-ounce) cans no-salt-added diced tomatoes, undrained
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    • 1 T vegetable oil
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