Cioppino

Ingredients

  • 3 (14 1/2-ounce) cans diced tomatoes, undrained
  • 1 cup chopped green bell pepper
  • 1 ¾ cups chopped fennel bulb (about 1 small bulb)
  • 1 (8-ounce) bottle clam juice
  • 1 cup dry white wine
  • ¼ teaspoon crushed red pepper
  • 2 cups chopped onion
  • + 9 more ingredients
    • 4 garlic cloves, minced
    • 1 teaspoon saffron threads
    • 2 pounds small clams in shells (about 24), scrubbed
    • 1 pound mussels (about 16), scrubbed and debearded
    • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
    • 1 pound medium shrimp, peeled and deveined
    • 3 tablespoons red wine vinegar
    • 2 tablespoons olive oil
    • 8 ounces lump crabmeat, shell pieces removed

Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 3 ingredients; cook, stirring constantly, 5 minutes or until crisp-tender. Add vinegar, saffron, and red pepper; cook 3 minutes or until vinegar evaporates. Add tomatoes and next 3 ingredients; bring to a boil. Reduce ...

View full recipe at My Recipes

Comments

Variations on Cioppino

  • Cioppino
    • 3 large bay leaves
    • 1/2 tsp. crushed red chile flakes; more to taste
    • Garlic Oil (above)
    • Kosher salt and freshly ground black pepper
    • +23 other ingredients
  • Cioppino
    • 1/2 teaspoon pepper
    • 1 dozen littleneck clams
    • 1/2 pound fresh or frozen perch fillets, skinned and cut into 1-inch pieces
    • 1/4 teaspoon salt
    • +31 other ingredients
  • Cioppino
    • 1 tablespoon sugar
    • 1 bay leaf
    • 1 pound manila or little neck clams, scrubbed
    • 1 (28-ounce) can diced tomatoes
    • +35 other ingredients
  • Cioppino
    • 2 pounds small clams in shells (about 24), scrubbed
    • 1 pound medium shrimp, peeled and deveined
    • 1 cup chopped green bell pepper
    • +12 other ingredients
  • Cioppino
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon salt
    • 2 (14 1/2-ounce) cans no-salt-added diced tomatoes, undrained
    • 1/2 cup water
    • 1/4 teaspoon salt
    • +20 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
    • 2 pounds live hard-shelled crabs
    • 1 tablespoon red-wine vinegar
    • 1 green bell pepper
    • 1 28-to 32-ounce can whole tomatoes including juice
    • +12 other ingredients


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