Cioppino Recipe
Ingredients
| Undrained Tomatoes - 28-ounce can (3 cups) cut up | ||
| Undrained Stewed tomatoes - 16-ounce can (2 cups), cut up | ||
| Tomato sauce | 8 Can (10oz) | |
| Sauterne wine - 1 cup, dry white wine or fish broth | ||
| Basil leaves | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Clams in the shell - 12 small, washed | ||
| Oil | 1/3 Cup (16 tbs) | |
| Onions | 1 1/2 Cup (16 tbs), chopped | |
| Parsley | 1 Cup (16 tbs), chopped | |
| Medium shrimp | 1 pound, shelled | |
| Garlic | 6 Clove (5gm) | |
| Frozen snow or dungeness crab legs in the shell - 1 pound, thawed, cracked | ||
| Fresh halibut or cod - 1 pound, cut into 1 1/2-inch pieces | ||
| French bread | ||
Directions
MAKING
1. In a 5-quart Dutch oven add tomatoes, stewed tomatoes, tomato sauce, wine, basil, salt and pepper.
2. Mix and bring to a boil.
3. Decrease heat and simmer for 10 minutes, stirring occasionally.
4. Bring to boil and add clams.
5. Cover and cook over medium heat for 4 to 6 minutes until clam shells open.
6. In medium saucepan, heat oil.
7. Add onions, parsley, shrimp and garlic.
8. Cover and simmer for 3 to 5 minutes, stirring occasionally.
9. Add the shrimp mixture into tomato-clam mixture. Mix well.
10. Add crab and simmer for 5 minutes.
11. Add fish pieces and simmer for 2 to 3 minutes until fish is flaky.
SERVING
12. Serve with thick slices of French bread to dip in rich broth.
1. In a 5-quart Dutch oven add tomatoes, stewed tomatoes, tomato sauce, wine, basil, salt and pepper.
2. Mix and bring to a boil.
3. Decrease heat and simmer for 10 minutes, stirring occasionally.
4. Bring to boil and add clams.
5. Cover and cook over medium heat for 4 to 6 minutes until clam shells open.
6. In medium saucepan, heat oil.
7. Add onions, parsley, shrimp and garlic.
8. Cover and simmer for 3 to 5 minutes, stirring occasionally.
9. Add the shrimp mixture into tomato-clam mixture. Mix well.
10. Add crab and simmer for 5 minutes.
11. Add fish pieces and simmer for 2 to 3 minutes until fish is flaky.
SERVING
12. Serve with thick slices of French bread to dip in rich broth.
Chef
