Cioppino

Ingredients

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

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
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    • 2 tablespoons olive oil
    • 3 tablespoons red wine vinegar
    • 1 pound medium shrimp, peeled and deveined
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    • 1/4 teaspoon salt
    • 1 cup chopped onion
    • 1/2 teaspoon dried oregano
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    • 2 T chopped garlic
    • 1/4 onion, thinly sliced
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