Classic Italian Cioppino Recipe
Ingredients
| 1-1/2 to 2 oz. dried Italian mushrooms | ||
| Water | ||
| Olive oil | 1/4 Cup (16 tbs) | |
| Onion | 1 Large, chopped | |
| Garlic | 4 Clove (5gm), minced | |
| Green bell pepper | 1 To taste, chopped | |
| 4 large tomatoes, peeled, seeded, chopped | ||
| Tomato puree | 1/3 Cup (16 tbs) | |
| Tomato Paste | 2 Tablespoon | |
| 2 cups Fish Stock, opposite | ||
| Dry white wine | 2 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, finely chopped | |
| 2 tablespoons finely chopped basil or 1-1/2 teaspoons dried leaf basil | ||
| Pinch of sugar | ||
| Black pepper salt | 1 To taste | |
| 2 to 2-1/2 lbs. Dungeness crab, cleaned,cracked | ||
| 18 small or medium hard-shell clams, scrubbed | ||
| 1 lb. firm-texture skinless fish fillets, cut in 1-1/2- to 2-inch pieces | ||
| Medium shrimp | 1 Pound, deveined | |
Directions
Thoroughly rinse mushrooms.
In a small bowl, cover rinsed mushrooms with warm water; soak 20 minutes or until soft and pliable.
Strain soaking liquid through several layers of cheesecloth; set aside.
Coarsely chop soaked mushrooms', set aside.
Heat oil in a large kettle.
Add onion; saute until soft and transparent.
Add chopped mushrooms, garlic and green pepper.
Cook 5 minutes longer.
Add tomatoes, tomato puree, tomato paste, stock, wine, parsley and basil.
Add 3 to 4 tablespoons reserved strained mushroom liquid.
Add sugar, salt and black pepper to taste.
Cover and simmer 20 minutes.
Broth can be made ahead to this point and refrigerated 6 to 8 hours.
At serving time, bring broth to a simmer.
Add crab pieces; cover and cook 3 to 5 minutes.
Add clams and fish pieces; cover and simmer 5 minutes longer.
Add shrimp.
Cook until shrimp become firm and turn pink, and clams open, 3 to 5 minutes.
Discard clams that do not open.
In a small bowl, cover rinsed mushrooms with warm water; soak 20 minutes or until soft and pliable.
Strain soaking liquid through several layers of cheesecloth; set aside.
Coarsely chop soaked mushrooms', set aside.
Heat oil in a large kettle.
Add onion; saute until soft and transparent.
Add chopped mushrooms, garlic and green pepper.
Cook 5 minutes longer.
Add tomatoes, tomato puree, tomato paste, stock, wine, parsley and basil.
Add 3 to 4 tablespoons reserved strained mushroom liquid.
Add sugar, salt and black pepper to taste.
Cover and simmer 20 minutes.
Broth can be made ahead to this point and refrigerated 6 to 8 hours.
At serving time, bring broth to a simmer.
Add crab pieces; cover and cook 3 to 5 minutes.
Add clams and fish pieces; cover and simmer 5 minutes longer.
Add shrimp.
Cook until shrimp become firm and turn pink, and clams open, 3 to 5 minutes.
Discard clams that do not open.
Chef
