Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Red bell pepper - stemmed (medium) Seeded and chopped

  2. 1 Green bell pepper - stemmed (medium) Seeded and chopped

  3. 1 Onion - chopped (medium)

  4. 2 Garlic - minced

  5. 2 tablespoons 30ml Fresh basil leaves - minced

  6. 1 teaspoon 5ml Dried oregano

  7. 1 Whole tomatoes in Juice - coarsely chopped

  8. 1 Clam juice

  9. 1 cup 237ml Italian merlot wine Cioppino

  10. 2 tablespoons 30ml Olive oil

  11. 1 Yellow bell pepper - stemmed Seeded and cut into chunks

  12. 1/2 Onion - cut into chunks

  13. 1 Garlic - minced

  14. 1 Plum tomato - sliced (large)

  15. 3 tablespoons 45ml Fresh lemon juice

  16. 1 lb 454g / 16oz Live mussels - scrubbed and Beards removed

  17. 1 1/2 lbs 681g / 24oz Red snapper - cut in chunks

  18. 1/2 lb 227g / 8oz Unshelled shrimp

  19. 2 lbs 908g / 32oz Cooked Dungeness or other Crab - cleaned and cracked With body section cut into 1/2 lb 227g / 8oz Calamari mantles - cut into Rings

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Sweet Pepper Sauce: Heat olive oil over medium heat in a large skillet. Add peppers, onions and garlic and saute until soft, about 10 minutes. Add basil, oregano, tomatoes and liquid, clam juice and wine. Reduce heat and simmer, uncovered, 1 hour, stirring occasionally. Keep warm. Cioppino: Heat olive oil over medium-high heat in a large Dutch oven or kettle. Add yellow pepper, onion and garlic and saute until soft, about 5 minutes. Add tomato and lemon juice and cook 2 minutes. Add mussels, clams, fish and shrimp. Cover and cook over medium heat 5 minutes. Add crab and Sweet Pepper Sauce. Cover and simmer 5 minutes. Stir in calamari. Cover and cook 2-3 minutes longer or until calamari is opaque throughout, shrimp is pink and opaque, fish is cooked through, crab is hot and mussels and clams have opened. Discard any unopened mussels or clams. Serve cioppino in tureen or large soup bowls, dividing various ingredients among the bowls.


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