Tangy Cioppino Recipe

Summary

CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 1 pound littleneck clams, scrubbed
 1 pound mussels, debearded and scrubbed
 Cold water2 Cup (16 tbs)
 Olive oil4 Tablespoon
 1 large green pepper, seeds and membranes removed, finely chopped
 Onion1 Large, peeled, finely chopped
 2-3 large cloves garlic, peeled and minced
 Dry white wine1 1/2 Cup (16 tbs)
 Tomato Paste1 6 Ounce
 1 28-ounce can crushed Italian tomatoes
 Dried basil2 Teaspoon
 Bay Leaf1
 Red pepper flakes1/2 Teaspoon
 Saffron threads1/4 Teaspoon, crumbled
 1/2 cup chopped flat-leaf parsley
 Ground black pepper1 To taste
 3/4 pound monkfish fillets, cut into 1 inch cubes
 3/4 pound red snapper fillets, cut into 1 1/2 inch strips
 Medium shrimp3/4 pound, deveined
 Red wine vinegar2 Tablespoon
 5 tablespoons fruity olive oil
 Garlic1 Tablespoon, finley minced
 Salt To Taste

Directions

Place the clams and mussels in a large nonalu-minum pot, add the water, cover with a tight-fitting lid, and cook gently just until the shells open, 5 to 6 minutes.
Remove the clams and mussels to a bowl and cover.
Strain the broth through a double thickness of cheesecloth or a fine-mesh strainer lined with paper towels and reserve.
Rinse the pot.
Add 4 tablespoons of olive oil to the pot and heat it until fragrant.
Stir in the pepper, onion, and garlic, and saute over medium heat until softened, about 7 minutes.
Pour in the wine, bring it to a boil, then stir in the reserved clam-mussel broth, tomato paste, crushed tomatoes, basil, bay leaf, red pepper flakes, saffron, salt, and plenty of pepper.
Reduce the heat and gently boil uncovered until slightly thickened, about 20 minutes.
Add the monkfish, simmer for 2 minutes; then add the red snapper and shrimp, and simmer 3 minutes more.
Return the clams and mussels to the pot.
Combine the vinegar, olive oil, and minced garlic and stir this into the cioppino.
Cover and simmer for 10 minutes.
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