Seafood Cioppino Recipe
Ingredients
| 1 tablespoon acceptable vegetable oil | ||
| Celery | 1/2 Cup (16 tbs), coarsely chopped | |
| Carrot | 1 Large, thinly sliced | |
| 1 medium green pepper, coarsely chopped | ||
| 1/2 large yellow onion, coarsely chopped | ||
| 1 6-ounce can no-salt-added tomato puree | ||
| 3 8-ounce bottles clam juice | ||
| Dry white wine | 1 1/2 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| 1 8-ounce can baby clams | ||
| 1 pound halibut or shark steaks, skin removed, cut into 1 -inch pieces | ||
| Chopped basil | 1 Tablespoon, dried | |
| Dried oregano | 1 Teaspoon, chopped | |
| 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme | ||
| Parsley | 1/4 Cup (16 tbs), finely chopped | |
| 5 crab claws | ||
Directions
In a large nonstick skillet over medium-high heat, heat oil.
Add celery, carrots, pepper and onion and saute until tender, about 5 to 7 minutes.
Set aside.
In a 4-quart saucepan, bring tomato puree, clam juice, white wine and bay leaf to a boil, covered.
Add clams (including juice), shark or halibut, basil, oregano, thyme and parsley.
Return mixture to a boil, reduce heat and allow to simmer 15 minutes, partially covered.
Add crab and heat for 2 minutes more.
Remove bay leaf and serve immediately.
Add celery, carrots, pepper and onion and saute until tender, about 5 to 7 minutes.
Set aside.
In a 4-quart saucepan, bring tomato puree, clam juice, white wine and bay leaf to a boil, covered.
Add clams (including juice), shark or halibut, basil, oregano, thyme and parsley.
Return mixture to a boil, reduce heat and allow to simmer 15 minutes, partially covered.
Add crab and heat for 2 minutes more.
Remove bay leaf and serve immediately.
Chef
