CIOPPINO

Cioppino image

Make and share this Cioppino recipe from Food.com.

Provided by Jeff Hixson

Categories Stew

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 24

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Ingredients

1/2 cup olive oil
1 white onion
2 large shallots, finely chopped
3 bell peppers, finely chopped (green, yellow, red)
8 cloves garlic, finely chopped
1 bunch finely chopped fresh fennel, white portion only
1 (28 ounce) can italian whole peeled plum tomatoes
1 (6 ounce) can tomato paste
1 bottle red wine (merlot)
2 lemons, juice of
4 cups clam juice or 4 cups fish stock
1 cup water
1 bunch chopped Italian parsley
2 bay leaves
1 teaspoon red pepper flakes
2 teaspoons dried oregano
1 teaspoon dried thyme
24 mussels, scrubbed and debearded
24 small hard-shell clams (cherrystone, manila)
1 crab, cooked separated and cracked
1 lb medium shrimp, peeled and deveined
1 lb bay scallop
2 lbs firm white fish fillets, cut into pieces (halibut or cod)
salt & freshly ground black pepper

Steps:

Heat oil in a stockpot over medium heat.
Add onion, shallots and bell peppers.
Cook while stirring until vegetables begin to soften.
Add fennel and garlic and cook another 3 minutes while stirring.
Add tomatoes,including juice, and break them up with a spoon.
Add tomato paste and stir thoroughly until blended.
Add wine, clam juice, water, lemon juice, parsley, bay leaves, red pepper flakes, thyme and oregano.
Simmer, partially covered for 45 minutes.
Add mussels, clams cover and cook for 5 minutes.
Add remaining seafood, cover and cook another 5 minutes or until most clams and mussels open.
Discard any that do not open.
Remove from heat, cover for 5 more minutes more.
Adjust seasoning.

Nutrition Facts : Calories 810.5, Fat 18.7, SaturatedFat 2.8, Cholesterol 216, Sodium 1113.5, Carbohydrate 42.8, Fiber 4.8, Sugar 13.2, Protein 58.7

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