Cioppino Recipe
Haven't tried this yummy Cioppino recipe, yet? I am sure you will love it! It is an Italian kitchen invention. Use the freshest of Fish available to get a delicious Cioppino. Once you try preparing this Cioppino, I am sure you will be making it again!.
Ingredients
1 1/2 dozen cherrystone or littleneck clams
Water
2 tablespoons olive or salad oil
1 large onion, chopped
1 medium-sized green pepper, chopped
1 garlic clove, minced
1 28-ounce can tomatoes
1/2 cup dry white wine
1/4 cup chopped parsley
2 teaspoons salt
1/4 teaspoon basil
1 1/2 pounds striped-bass fillets, cut into 2-inch pieces
1 pound large shrimp, shelled and deveined
1/2 pound medium-sized sea scallops
1 12-ounce package frozen Alaska King crab split legs, thawed and cut into chunks
Directions
1. With stiff brush, scrub clams with running cold water to remove any sand. In 8-quart Dutch oven over high heat, heat 1/2 inch water to boiling. Add clams; heat to boiling. Reduce heat to medium; cover and cook just until shells open, about 5 minutes.
2. Discard top shell from each clam; rinse clam on half shell in cooking broth to remove any sand and place on plate. Let broth stand a few minutes until sand settles; spoon 3/4 cup clear broth into 1 cup measure and reserve. Discard remaining broth. Rinse and dry Dutch oven.
3. In same 8-quart Dutch oven over medium heat, in hot oil, cook onion, green pepper, and garlic until tender. Add tomatoes with their liquid, wine, parsley, salt, basil, and reserved clam broth; heat to boiling. Reduce heat to low; cover and simmer 15 minutes.
4. Increase heat to high; add fillet pieces, shrimp, scallops, and crab legs; heat to boiling. Cook 1 minute or until fish flakes easily when tested with fork and shrimp turn pink. Add reserved clams; heat through.
2. Discard top shell from each clam; rinse clam on half shell in cooking broth to remove any sand and place on plate. Let broth stand a few minutes until sand settles; spoon 3/4 cup clear broth into 1 cup measure and reserve. Discard remaining broth. Rinse and dry Dutch oven.
3. In same 8-quart Dutch oven over medium heat, in hot oil, cook onion, green pepper, and garlic until tender. Add tomatoes with their liquid, wine, parsley, salt, basil, and reserved clam broth; heat to boiling. Reduce heat to low; cover and simmer 15 minutes.
4. Increase heat to high; add fillet pieces, shrimp, scallops, and crab legs; heat to boiling. Cook 1 minute or until fish flakes easily when tested with fork and shrimp turn pink. Add reserved clams; heat through.
