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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 cup olive oil -- divided

  3. 1 small onion -- chopped

  4. 1 medium carrot -- finely chopped

  5. 1/2 medium green bell pepper -- chopped

  6. 1 small leek -- white part only

  7. chopped 1 small rib celery -- chopped

  8. 1 tablespoon fresh fennel -- chopped

  9. 1 28 ounces ca crushed tomatoes with

  10. puree

  11. 1 tablespoon tomato paste

  12. 2 cups water

  13. 1 teaspoon salt

  14. 1/4 teaspoon ground pepper

  15. 1 teaspoon fresh basil -- minced

  16. 1/2 teaspoon fresh oregano -- minced

  17. 1/4 teaspoon fresh thyme -- minced

  18. 4 bay leaves

  19. 1/8 teaspoon cayenne pepper

  20. 1 teaspoon garlic -- finely chopped

  21. 1 pound white fish -- cut into 1/2 strips

  22. 8 large shrimp -- shelled and -- deveined

  23. 8 large scallops

  24. 3/4 cup sauvignon blanc wine

  25. 8 small clams in shell -- scrubbed

  26. 4 ounces cooked shrimp meat

  27. 6 ounces cooked crab meat

  28. Italian parsley -- chopped

Instructions Jump to Ingredients ↑

  1. Heat 1/4 cup olive oil in Dutch oven or large heavy pan over medium heat. Add onions and sauté 1 minute without browning. Add carrot, green pepper, leek, celery and fennel and sauté 5 minutes. Stir in crushed tomatoes, tomato paste, water, salt, pepper, basil, oregano, thyme, bay leaves and cayenne pepper. Partially cover and simmer over low heat 2 hours, stirring occasionally. (Sauce can be covered and kept warm over low heat for several hours longer. Stir occasionally.) Remove bay leaves.

  2. Heat remaining 1/4 cup oil in a large skillet over high heat. Add garlic and cook 5 seconds. Immediately add fish, shrimp and scallops. Sauté until just cook through, 2-4 minutes. Add seafood to sauce and stir gently.

  3. Pour wine into skillet and cook 30 seconds over medium heat, stirring up any loose bits. Add clams to skillet. Cover and cook until clams open, 2-6 minutes. Transfer clams as they open to sauce. Discard any that do not open. Gently stir shrimp and crab meat into sauce. Cover and cook cioppino until all seafood is hot, 2-3 minutes longer.

  4. Ladle cioppino into large casserole or soup tureen or directly into shallow soup plates. Garnish with chopped Italian Parsley.

  5. Source: Tadich Grill, San Francisco

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