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San Francisco-Style Cioppino

10
Category : General

Yield: 4 Servings

Ingredients (Help):
1/2 c Olive Oil, divided
1 sm Onion, chopped
1 md Carrot, finely chopped
1/2 md Green Bell Pepper, chopped
1 sm Leek, White part only,
Chopped
1 sm Rib Celery, chopped
1 tb Fresh Fennel, chopped
28 oz Can Crushed Tomatoes with
Puree
1 tb Tomato Paste
2 c Water
1 ts Salt
1/4 ts Ground Pepper
1 ts Fresh Basil, minced
1/2 ts Fresh Oregano, minced
1/4 ts Fresh Thyme, minced
4 Bay Leaves
1 ds Cayenne Pepper
1 ts Garlic, finely chopped
1 lb White Fish, cut into
1/2x2" strips
8 lg Shrimp, shelled and deveined
8 lg Scallops
3/4 c Sauvignon Blanc Wine
8 sm Clams in Shell, scrubbed
4 oz Cooked Shrimp Meat
6 oz Cooked Crab Meat
Italian Parsley, chopped

Heat 1/4 cup olive oil in Dutch oven or large heavy pan over medium heat.
Add onions and saute 1 minute without browning. Add carrot, green pepper,
leek, celery and fennel and saute 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.

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. SAute until
just cook through, 2-4 minutes. Add seafood to sauce and stir gently.

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.

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


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