Cioppino

Name: Cioppino
Ingredients: 1 pound Clams; 1 pound Mussels; 1 pound Uncooked Large Shrimp; 1- 1/2 pound Firm Fleshed Fish, Like Halibut Or Seabass; 3 Tablespoons Olive Oil; 1 Onion, Chopped; 3 Large Shallots, Chopped; 16 cloves Garlic, Minced; 1- 1/2 teaspoon Crushed Red Pepper Flakes; 2 teaspoons Salt; 28 ounces, fluid Canned Diced Tomatoes; 1/4 cups Tomato Paste; 1- 1/2 cup Dry White Wine; 5 cups Chicken Broth (or Fish If You Can Find It); 1 Bay Leaf; 12 Pre-cooked Snow Crab Claws (optional)

16 ingredients

11 steps

Ingredients

1 pound Clams
1 pound Mussels
1 pound Uncooked Large Shrimp
1- 1/2 pound Firm Fleshed Fish, Like Halibut Or Seabass
3 Tablespoons Olive Oil
1 Onion, Chopped
3 Large Shallots, Chopped
16 cloves Garlic, Minced
1- 1/2 teaspoon Crushed Red Pepper Flakes
2 teaspoons Salt
28 ounces, fluid Canned Diced Tomatoes
1/4 cups Tomato Paste
1- 1/2 cup Dry White Wine
5 cups Chicken Broth (or Fish If You Can Find It)
1 Bay Leaf
12 Pre-cooked Snow Crab Claws (optional)

Directions

1

Clean all the shellfish by scrubbing the clams, scrubbing the mussels and debearding them, peeling and deveining the shrimp, and skinning the fish and cutting it into 2-inch chunks.
2

I usually ask the butcher to skin the fish if necessary.
3

Heat the oil in a very large pot and saute onion and shallots until translucent.
4

Add garlic, red pepper flakes (to taste) and salt and continue to saute about another 2 minutes.
5

Stir in tomatoes, tomato paste, wine, stock and bay leaf.
6

Cover and bring to a boil, reduce heat to low and let simmer for 30 minutes.
7

Add the clams and mussels and let cook for 5 minutes.
8

Add the shrimp and fish and let simmer gently for another 5 minutes, until shrimp and fish are done and mussels and clams are open.
9

Discard any that have remained shut.
10

If using the snow crab claws, place them in gently about 2 minutes prior to the dish being finished to just heat through.
11

Serve immediately with crusty bread.