Cioppino

Ingredients

  • 1 teaspoon salt
  • 1 tablespoon ground black pepper
  • 1 bay leaf
  • 3 whole-cooked Dungeness crabs, (about 6 pounds) or about 6 pounds lobster, steamed
  • 1 (28-ounce) can diced tomatoes
  • 1 pound manila or little neck clams, scrubbed
  • 1 (28-ounce) can diced tomatoes
  • + 33 more ingredients
    • 1 pound manila or little neck clams, scrubbed
    • ¼ teaspoon dried thyme
    • 1 tablespoon sugar
    • 1 green bell pepper, chopped
    • 3 whole-cooked Dungeness crabs, (about 6 pounds) or about 6 pounds lobster, steamed
    • 1 teaspoon salt
    • ¼ teaspoon dried thyme
    • 1 (8-ounce) can tomato sauce
    • 1 bay leaf
    • 1 tablespoon lemon juice
    • 2 loaves sourdough bread
    • 2 onions, diced
    • 1 tablespoon sugar
    • 3 pounds Pacific rockfish fillets or other firm white fish, cut into 1 1/2-inch pieces
    • ¼ cup olive oil
    • 1 tablespoon dried oregano
    • 1 tablespoon lemon juice
    • 3 pounds Pacific rockfish fillets or other firm white fish, cut into 1 1/2-inch pieces
    • 6 garlic cloves, chopped
    • 2 cups clam juice
    • 1 tablespoon dried basil
    • 1 tablespoon dried basil
    • 1 tablespoon dried oregano
    • 2 cups dry red wine
    • 1 tablespoon dried crushed red pepper
    • 1 pound unpeeled, large fresh shrimp
    • Garnish: chopped fresh parsley
    • 1 (8-ounce) can tomato sauce
    • 2 loaves sourdough bread
    • 1 pound unpeeled, large fresh shrimp
    • 2 onions, diced
    • Garnish: chopped fresh parsley
    • 2 cups dry red wine

Sauté first 3 ingredients in hot oil in a large stock pot until tender; stir in next 13 ingredients (wine through lemon juice). Bring to a boil; cover, reduce heat, and simmer 1 hour. Let cool; cover and chill at least 12 hours. Pry off apron or tail flap from crabs. Lift off top shell, saving cr...

View full recipe at My Recipes

Comments

Variations on Cioppino

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    • 1/4 cup olive oil
    • 3 Tbs. coarsely chopped garlic (5 to 6 large cloves)
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