Cioppino

Name: Cioppino
Ingredients: 4 garlic cloves, minced; 1/4 cup olive oil; 1 medium onion, chopped fine; 1/2 teaspoon dried hot red pepper flakes; 1 green bell pepper, chopped; 1 tablespoon red-wine vinegar; 1 1/2 cups dry white wine; 1 teaspoon dried oregano, crumbled; 1 bay leaf; a 28-to 32-ounce can whole tomatoes including juice, pureed coarse; 1 tablespoon tomato paste; 2 pounds live hard-shelled crabs; 12 small hard-shelled clams, scrubbed well; 1/2 pound medium shrimp, shelled, leaving tails and first joint intact; 1/2 pound sea scallops; 1 pound scrod or other white fish fillet, cut into 1-inch pieces; 2 tablespoons minced fresh parsley leaves

17 ingredients

11 steps

Ingredients

4 garlic cloves, minced
1/4 cup olive oil
1 medium onion, chopped fine
1/2 teaspoon dried hot red pepper flakes
1 green bell pepper, chopped
1 tablespoon red-wine vinegar
1 1/2 cups dry white wine
1 teaspoon dried oregano, crumbled
1 bay leaf
a 28-to 32-ounce can whole tomatoes including juice, pureed coarse
1 tablespoon tomato paste
2 pounds live hard-shelled crabs
12 small hard-shelled clams, scrubbed well
1/2 pound medium shrimp, shelled, leaving tails and first joint intact
1/2 pound sea scallops
1 pound scrod or other white fish fillet, cut into 1-inch pieces
2 tablespoons minced fresh parsley leaves

Directions

1

In a heavy kettle (at least 5 quarts) cook garlic in oil over moderate heat, stirring, until pale golden.
2

Add onion and cook, stirring, until softened.
3

Add pepper flakes and bell pepper and cook, stirring, until softened.
4

Add vinegar and boil until evaporated.
5

Add wine, oregano, and bay leaf and simmer 5 minutes.
6

Stir in tomato puree and tomato paste and bring to a boil.
7

Add crabs and clams and simmer, covered, 15 to 20 minutes, checking often and transferring clams as they open with tongs to a bowl (discard unopened ones).
8

Transfer crabs with tongs to a cutting board and remove top shells, adding any crab liquid to soup.
9

Halve or quarter crabs (depending on size) and reserve, with any additional liquid, in a bowl.
10

Add shrimp, scallops, and fish to soup and simmer, covered, 5 minutes, or until seafood is just cooked through.
11

Stir in gently crabs, their liquid, and clams and sprinkle with parsley.