Cioppino

Ingredients

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

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
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    • 1 T vegetable oil
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  • Cioppino
    • 1 pound scrod or other white fish fillet
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    • 1 tablespoon red-wine vinegar
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