Cioppino

Ingredients

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

  • Cioppino
    • 1 lb. large shrimp (16-20 count)
    • 6 cups Shellfish Stock (above)
    • 1/4 cup olive oil
    • 1 cup coarsely chopped carrot (about 2 medium)
    • +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
    • +12 other ingredients
  • Cioppino
    • 2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
    • 1/2 teaspoon dried basil
    • +33 other ingredients
  • Cioppino
    • 8 ounces lump crabmeat, shell pieces removed
    • 2 pounds small clams in shells (about 24), scrubbed
    • 4 garlic cloves, minced
    • +12 other ingredients
  • Cioppino
    • 3 garlic cloves, minced
    • 6 ounces tilapia or other firm white fish fillets, cut into 2-inch pieces
    • 1/2 cup water
    • +22 other ingredients
  • 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
    • +10 other ingredients
  • Cioppino
    • 1 teaspoon dried oregano
    • 1 1/2 cups dry white wine
    • 1 medium onion
    • 1 28-to 32-ounce can whole tomatoes including juice
    • +12 other ingredients


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