Cioppino
A classic fisherman's stew with a little bit of everything from the sea. Shrimp, scallops, clams, mussels and crab, seasoned with oregano, thyme and red pepper flakes. Serve with a loaf of warm, crusty bread for sopping up the delicious broth!
Servings: 6
Ingredients
- 3 T. olive oil
- 1 med. onion diced
- 1 rib celery chopped
- 4 cloves garlic minced
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1/2 tsp. red pepper flakes
- 3 (14.5 oz.) cans diced tomatoes with juice
- 1/2 c. roasted red peppers diced
- 1/2 c. dry white wine
- 2 c. beef stock
- 1 c. bottled clam juice
- 2 lbs. King or Dungeness crab legs (shell on) cut into 2-inch pieces, optional
- 24 littleneck clams scrubbed
- 18 mussels scrubbed
- 1/2 lb. sea scallops (without shells)
- 1 lb. med. shrimp peeled and de-veined, tails left on
- 1 lb. firm, skinless white fish (such as red snapper, sea bass, halibut, or cod) cut into 1-inch pieces
- 2 T. freshly squeezed lemon juice
- Salt and freshly ground black pepper to taste
- 1/4 c. fresh parsley leaves
Instructions
- In a large stockpot, heat oil over medium heat. Add onions and celery. Sauté until vegetables are soft and translucent. Stir in minced garlic, thyme, oregano and red pepper flakes.
- Add diced tomatoes with juice, roasted red pepper, white wine, beef stock and clam juice; Bring to a simmer and cook, uncovered, for 20 minutes.
- Add crab legs, clams and mussels. Simmer, covered, until crab shells turn bright pink and the clams and mussels open, about 10 minutes.
- Add scallops, shrimp and fish pieces. Simmer, covered, until fish is opaque and the shrimp are pink, about 2-3 minutes. Discard any un-opened clams or mussels.
- Stir in lemon juice. Season with salt and pepper to taste. Ladle into bowls and sprinkle with parsley. Serve with crusty bread.