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Lindys Cioppino Recipe

  • 6servings
  • 45minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, D, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup extra virgin olive oil

  2. 1 celery stalk, diced

  3. 1 medium onion , diced

  4. 1 leek , cleaned, cut in half and then thinly sliced

  5. 1 clove garlic, minced

  6. 1/4 cup chopped fennel

  7. 1/2 teaspoon dried thyme

  8. 1/2 bay leaf

  9. 2 cups crushed tomatoes with juice

  10. 1 cup bottled clam juice

  11. 1 cup dry white wine , (a Sauvignon Blanc works well here)

  12. Large pinch red pepper flakes

  13. Pinch of saffron threads

  14. salt and pepper , to taste

  15. 12 whole mussels or clams (or splurge and use both) cleaned

  16. 12 whole raw medium shrimp , shelled and deveined, tails left on

  17. 1/2 pound bay scallops

  18. 1 Dungeness crab , cleaned, broken into pieces and cracked or lobster cut into pieces, or other crab if you have a local favorite

  19. 1 pound snapper, halibut , cod or other white fish , cut into bite sized pieces

  20. Minced parsley

Instructions Jump to Ingredients ↑

  1. In a large saucepan or Dutch oven, heat the oil; add the celery, onion, garlic, leek, fennel, thyme and bay leaf. Saute 5 minutes.

  2. Add the wine and reduce by half (about 3 minutes); add the tomatoes, clam juice, saffron, red pepper flakes, salt and pepper. Simmer on medium-low heat for 20 minutes.

  3. Add the mussels or clams (or both); remove them to a bowl as they open. This keeps them from overcooking. Discard any shellfish that does not open.

  4. Add the rest of the seafood and cook until the shrimps are pink, scallops are opaque, crab is hot and the fish is cooked. Divide the shellfish between 6 heated bowls; ladle the stew over; top with parsley and serve with a good garlic bread. and a nice bottle of Zinfandel or Chianti. (In Italy many fish stews are served over a garlic crostini, you can do that too with this if you so desire).

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