Cioppino

Ingredients

  • 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
  • 1 pound manila or little neck clams, scrubbed
  • + 33 more ingredients
    • 1 tablespoon sugar
    • 1 green bell pepper, chopped
    • 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
    • 1 teaspoon salt
    • ¼ teaspoon dried thyme
    • 3 whole-cooked Dungeness crabs, (about 6 pounds) or about 6 pounds lobster, steamed

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

  • 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)
    • +23 other ingredients
  • Cioppino
    • 8 ounces lump crabmeat, shell pieces removed
    • 1 3/4 cups chopped fennel bulb (about 1 small bulb)
    • 1 (8-ounce) bottle clam juice
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    • 3/4 pound unpeeled medium-size fresh shrimp
    • 1 cup chopped onion
    • 2 tablespoons low-sodium Worcestershire sauce
    • 1/2 teaspoon pepper
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    • 8 ounces lump crabmeat, shell pieces removed
    • 2 pounds small clams in shells (about 24), scrubbed
    • 4 garlic cloves, minced
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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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  • Cioppino
    • 1 T vegetable oil
    • 1 lb Manila clams
    • 1 lb black mussels
    • 4 crab legs
    • 2 T chopped garlic
    • 1/4 onion, thinly sliced
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  • Cioppino
    • 1 teaspoon dried oregano
    • 1 1/2 cups dry white wine
    • 1 medium onion
    • 1/2 pound medium shrimp, shelled, leaving tails and first joint intact
    • +12 other ingredients


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