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Cioppino
This hearty seafood stew is best when fresh seafood is available, however, even if you have to use frozen, the combination of lobster, crab, shrimp, scallops, mussels, clams and cod with tomatoes, wine and fresh basil will give you all the reason you need to sop up all the love in the bottom of the bowl.
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Servings: 6
Ingredients
- 4 cloves garlic minced
- 2 medium onions diced
- 1 bay leaf
- 1 tsp dried oregano
- 1 tsp dried hot red pepper flakes
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 1 yellow bell pepper diced
- 2 tbsp tomato paste
- 1 1/2 cup dry red wine
- 1 28 ounce can whole plum tomatoes broken up
- 1 cup bottled clam juice
- 1 cup chicken broth
- 1 lb Dungeness crab claws cracked
- 1 lb small maine lobster tails cleaned, cut into pieces
- 9 small littleneck clams scrubbed
- 9 medium fresh mussels beards removed
- 1/2 lb fresh or frozen cod cut into cubes
- 1/2 lb large shrimp shelled and deveined, tails intact
- 3/4 lb sea scallops
- 1/4 cup fresh parsley chopped
- 3 tbsp fresh basil finely chopped
Instructions
- Cook garlic, onions, bay leaf, oregano and red pepper flakes with salt and pepper in oil in an 8 quart heavy pot over medium heat, stirring until onions are softened, about 5 minutes.
- Add tomatoes with their juice, clam juice, and broth. Simmer, covered, 30 minutes.
- Season with salt and pepper.
- While stew is simmering, add crab, lobster, clams, and mussels. Cover and simmer for 5-10 minutes or until clams just open. Transfer clams to a bowl, and discard any unopened clams.
- Add cod, shrimp, and scallops to stew and simmer, covered, until just cooked through, about 5 minutes.
- Discard bay leaf, then return clams to pot and gently stir in parsley and basil.
- Serve immediately in large soup bowls.
Notes
Be sure to have crusty bread nearby to soak up the wonderful broth in the bowl.
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