Cioppino
Serves: 3
Callie Medhurst
1 January 1970
Based on User reviews:
52
Spice
35
Sweetness
36
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
4 large
Garlic Cloves (minced)2 medium
Onion (finely chopped)1.5 tsps
Salt1 tsp
Black Pepper1 cup
Olive Oil2 tbsps
Tomato Paste1.5 cups
Red Wine (dry)1 cup
Clam Juice (bottled)1 cup
Chicken Broth3 tbsps
Basil (finely chopped fresh)Directions:
1
Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes
2
Stir in bell pepper and tomato paste and cook, stirring, 1 minute
3
Add wine and boil until reduced by about half, 5 to 6 minutes
4
Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes
5
Season with salt and pepper
6
While stew is simmering, hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife
7
Add crab pieces and clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon
8
(Discard any unopened clams after 10 minutes
9
) Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes
10
Discard bay leaf, then return clams to pot and gently stir in parsley and basil
11
Serve cioppino immediately in large soup bowls
12
Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes
13
Stir in bell pepper and tomato paste and cook, stirring, 1 minute
14
Add wine and boil until reduced by about half, 5 to 6 minutes
15
Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes
16
Season with salt and pepper
17
While stew is simmering, hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife
18
Add crab pieces and clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon
19
(Discard any unopened clams after 10 minutes
20
) Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes
21
Discard bay leaf, then return clams to pot and gently stir in parsley and basil
22
Serve cioppino immediately in large soup bowls