Cioppino

Name: Cioppino
Ingredients: 3/4 cup olive oil; 3/4 teaspoon saffron threads crushed; 3 cups dry white wine and 3 c. dry red win; 48 ounces tomato sauce; 3 pounds tomatoes coarsely chopped; hot pepper sauce such as Salt; clams; mussels; 1 1/2 pounds swordfish cut into 1 1/2 inch pieces; 4 pounds crabs cracked; 1 1/2 pounds uncooked medium shrimp, peeled and deveined; 9 leeks white and pale green parts only halved lengthwise; onions 3 lg., thinly sliced; fresh parsley cup chopped; 6 bay leaves; 5 garlic cloves minced; 3/4 teaspoon dried oregano crumbled; 3/4 teaspoon dried thyme crumbled; 3/4 teaspoon freshly ground pepper

19 ingredients

4 steps

Ingredients

3/4 cup olive oil
3/4 teaspoon saffron threads crushed
3 cups dry white wine and 3 c. dry red win
48 ounces tomato sauce
3 pounds tomatoes coarsely chopped
hot pepper sauce such as Salt
clams
mussels
1 1/2 pounds swordfish cut into 1 1/2 inch pieces
4 pounds crabs cracked
1 1/2 pounds uncooked medium shrimp, peeled and deveined
9 leeks white and pale green parts only halved lengthwise
onions 3 lg., thinly sliced
fresh parsley cup chopped
6 bay leaves
5 garlic cloves minced
3/4 teaspoon dried oregano crumbled
3/4 teaspoon dried thyme crumbled
3/4 teaspoon freshly ground pepper

Directions

1

Divide oil between 2 heavy large pots. Add half of leeks, onions, parsley, bay leaves, garlic, oregano, thyme, pepper and saffron to each pot. Cook over medium heat until onions are soft, stirring frequently, about 8 minutes.
2

Add half of wine to each pot and boil 3 minutes. Add half of tomato sauce and chopped tomatoes to each pot. Reduce heat and simmer 45 minutes to blend flavors.
3

Season with hot pepper sauce and salt. Add half of clams, mussels and fish to each pot. Cover and simmer 5 minutes.
4

Add crab and shrimp and simmer until clams and mussels open and shrimp are cooked through, about 5 more minutes. Discard any mussels or clams that do not open. Ladle cioppino into wide shallow bowls and serve.