Cioppino

22 ingredients
11 steps

Ingredients

  • 2 whole crabs, cleaned and cracked
  • 3/4 lb. medium shrimp (raw)
  • 2 lb. clams
  • 1 lb. sea bass or red snapper
  • 28 oz. can crushed pear tomatoes
  • 14 oz. can chicken broth
  • 1/4 c. dry vermouth or red wine
  • 1/2 cube (1/4 c.) butter
  • 1/2 c. hot water
  • 3 stalks celery, chopped
  • 2 potatoes, chopped
  • 1 small carrot, chopped
  • 5 sprigs parsley, chopped
  • 1 clove garlic, chopped
  • 1 tsp. Italian herbs
  • 1 tsp. salt
  • 4 dashes pepper
  • 2 bay leaves, broken
  • 1 whole red chile
  • 6 oz. can tomato paste
  • 3 oz. virgin olive oil
  • 2 medium onions, chopped

Directions

  1. 1
    Soak and scrub clams; let soak in water until ready to use. Heat olive oil in a 6-quart pot.
  2. 2
    Brown celery, potatoes, carrot, parsley, garlic and onion; stir often.
  3. 3
    Cut fish about 1-inch wide, add to vegetable mixture with crushed tomatoes and cook for 20 minutes.
  4. 4
    Add broth, water and bay leaves.
  5. 5
    Keep heat high enough to keep mixture bubbling.
  6. 6
    Stir occasionally.
  7. 7
    Add salt and all spices.
  8. 8
    After 10 minutes, add clams and wine; cook 5 minutes. Add crab and shrimp; cook another 5 to 10 minutes.
  9. 9
    Stir in butter.
  10. 10
    Serve with sourdough bread or pour over white rice.
  11. 11
    May also be served with green salad and pasta.

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