Cioppino

Name: Cioppino
Ingredients: 1/2 c. olive oil; 1 c. butter; 8 onions, sliced; 1 bunch green onions, cut diagonally with greens; 8 cloves garlic, crushed; 6 medium green peppers, coarsely chopped; 4 large (No. 2) cans tomatoes; 4 small cans tomato paste; 2 tsp. each: paprika and salt; 1 tsp. each: pepper and fennel; 2 c. white wine; 1 c. sherry wine; 3 lb. rock codfish (remove any bones); 4 lb. clams, put into salted water to open; 4 crabs, cleaned and cracked; 4 lb. large shrimp, shelled and deveined; 2 lb. scallops

17 ingredients

7 steps

Ingredients

1/2 c. olive oil
1 c. butter
8 onions, sliced
1 bunch green onions, cut diagonally with greens
8 cloves garlic, crushed
6 medium green peppers, coarsely chopped
4 large (No. 2) cans tomatoes
4 small cans tomato paste
2 tsp. each: paprika and salt
1 tsp. each: pepper and fennel
2 c. white wine
1 c. sherry wine
3 lb. rock codfish (remove any bones)
4 lb. clams, put into salted water to open
4 crabs, cleaned and cracked
4 lb. large shrimp, shelled and deveined
2 lb. scallops

Directions

1

In a heavy kettle or large pot, melt butter and olive oil. Drop in garlic, onions, green onions and peppers; simmer until tender.
2

Add tomatoes, tomato paste and all of the spices mixed together; stir to mix.
3

Add the rock codfish.
4

Cook for 9 hours very slowly, then add wine and cook 30 minutes longer.
5

Add the clams with their shells on, then the cracked crab, shrimp and scallops.
6

Cook the shellfish in the sauce for 30 minutes, then serve with hot, garlic buttered bread.
7

Makes 6 to 8 servings.