adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cioppino
Cioppino
0 Likes
Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Indulge in an exquisite seafood stew bursting with halibut, sea bass, Dungeness crab, shrimp, and mussels, all in a San Francisco-style cioppino.
Ingredients:
  • Seafood
  • 3 pounds halibut, sea bass, or other firm white fish, cut into inch-long cubes
  • 1 large (2 lb or more) cooked Dungeness crab (hard shell)
  • 1 pound (or more) of large shrimp
  • 2 pounds little neck clams and/or mussels (mussels should be scrubbed clean and beards removed right before cooking)
  • Sauce
  • 1/2 cup extra virgin olive oil
  • 1 1/2 cups chopped onion (1 large onion)
  • 1 cup chopped bell pepper (1 large bell pepper)
  • 1 teaspoon salt
  • 1 28-ounce can tomatoes
  • Broth from the mollusks
  • 2 cups red wine
  • 2 cups tomato juice
  • 2 cups fish or shellfish stock
  • An herb bouquet of bay leaf, parsley, and basil wrapped in a layer of cheesecloth and secured with kitchen string
  • Salt and pepper to taste
  • 1/2 cup minced parsley for garnish
Instructions:
  • Steam the clams and mussels: Steam the mollusks in 2 cups of water until they open. Strain and set aside.
  • Prepare the cooked crab: Separate the crab legs from the body and crack the shells with a nutcracker for easy meat removal. Divide the body in half and then into halves or thirds. Serve the meat in the body segments for a hands-on dining experience, or extract the meat in large chunks for convenience.
  • Prepare the shrimp by gently splitting the shells down the back to remove the black vein. Lay the shrimp on its side, insert a small knife into the large end with the blade pointing outward from the back. Then, turn the knife to find the black vein and gently pull it out. Alternatively, you can use kitchen scissors to cut the backs of the shrimp.
  • Prepare the soup base: In a large pot, sauté onions and bell pepper in olive oil over medium heat until soft. Stir in garlic for another minute. Crush tomatoes by hand and pour them into the pot with their juices. Add mollusk broth, red wine, tomato juice, fish or shellfish stock, herb bouquet, and season with salt and pepper. Let it simmer uncovered for 20 minutes. Discard herb bouquet, taste, and adjust seasoning as needed.
  • Add the fish and cook covered until it's just cooked through, around 3 to 5 minutes. Next, include the steamed mollusks, crab meat, and shrimp. Cook briefly until the shrimp turn bright pink, just 2 to 3 minutes. Avoid overcooking.
  • To serve: Pour into large bowls, keeping the shells intact. Top with fresh minced parsley. Enjoy with crusty French or Italian bread and a bold red wine such as Zinfandel or Montepulciano d’Abruzzo. Make sure to have extra napkins, bowls for the shells, nut crackers, and tiny forks if leaving the shells on.

Similar Recipes