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Cioppino Recipe

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    Source: www.cookingnook.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B1, B2, B3, B6, B12, H, C, P
    MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients :

    2. 2 tablespoons olive oil

    3. 1 1/2 cups sliced scallions, white portion only

    4. 2 cups diced green peppers

    5. 1 1/2 cups diced onion

    6. 1 1/4 cups diced fennel

    7. 1 tablespoon minced garlic

    8. 1 cup dry white wine

    9. 1 quart fish broth

    10. 8 cups chopped plum tomatoes (peeled and seeded)

    11. 1/2 cup tomato puree

    12. 2 bay leaves

    13. 1/2 teaspoon salt, or as needed

    14. Freshly ground black pepper

    15. 20 littleneck clams, scrubbed well

    16. 3 steamed hardshell crabs

    17. 20 medium shrimp, peeled and deveined

    18. 1 1/4 lb swordfish or halibut steaks, diced

    19. 3 tablespoons shredded basil

    Instructions Jump to Ingredients ↑

    1. Directions :

    2. Heat the oil in a soup pot over medium heat. Add the scallions, peppers, onion, and fennel. Cook, stirring occasionally, until the onion is translucent, 6 to 8 minutes.

    3. Add the garlic and cook for another minute.

    4. Add the white wine, bring to a boil, and cook until the volume of wine is reduced by about half, 4 to 6 minutes.

    5. Add the fish broth, tomatoes, tomato puree, and bay leaves. Cover the pot and simmer the mixture slowly for about 45 minutes. Add a small amount of water, if necessary. Cioppino should be more of a broth than a stew.

    6. Season to taste with the salt and pepper. Remove and discard the bay leaves. Add the clams and simmer for about 10 minutes. Discard any clams that do not open.

    7. Separate the claws from the crabs and cut the bodies in half. Add the crab pieces, shrimp, and swordfish to the soup. Simmer until the fish is just cooked through, about 5 minutes.

    8. Add the basil and adjust the seasoning to taste, if necessary. Serve in heated bowls or soup plates.

    9. Makes 8 to 10 servings.

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