Cioppino

Name: Cioppino
Ingredients: 1 tablespoon olive oil; 1/2 onion, chopped; 6 cloves garlic, minced; 1/2 teaspoon red pepper flakes; 1/4 teaspoon dried basil; 1/4 teaspoon dried thyme; 2 bay leaves; 1 large (28-ounce) can crushed tomatoes (or 4 tomatoes, chopped); 2 cups clam juice; 1/2 cup dry white wine (Chardonnay, Pinot Grigio, etc.); 50 live clams, washed; 1 pound raw shrimp; 1/2 pound Dungeness or king crab legs, cut at each joint; 1 pound firm white fish (halibut, snapper, mahi mahi), cut into bite-sized chunks; Salt, to taste; Pepper, to taste; 1/4 cup chopped Italian parsley, to garnish

17 ingredients

10 steps

Ingredients

1 tablespoon olive oil
1/2 onion, chopped
6 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
2 bay leaves
1 large (28-ounce) can crushed tomatoes (or 4 tomatoes, chopped)
2 cups clam juice
1/2 cup dry white wine (Chardonnay, Pinot Grigio, etc.)
50 live clams, washed
1 pound raw shrimp
1/2 pound Dungeness or king crab legs, cut at each joint
1 pound firm white fish (halibut, snapper, mahi mahi), cut into bite-sized chunks
Salt, to taste
Pepper, to taste
1/4 cup chopped Italian parsley, to garnish

Directions

1

Warm the olive oil in a stockpot over medium heat.
2

Add the onion and saute until softened, stirring occasionally, about 4 minutes.
3

Add the garlic, red pepper flakes, basil, thyme and bay leaves; saute until the garlic is aromatic, about 1 minute.
4

Stir in the tomatoes and clam juice; bring to a simmer and reduce heat to medium-low.
5

Simmer uncovered for 20 minutes to allow the flavors to marry.
6

Add the clams and white wine.
7

Bring to a simmer and cover, cooking until the clams have started to open, about 5 minutes.
8

Stir in the shrimp and crab legs, then carefully add the fish pieces (dont stir after adding the fish).
9

Cover again and cook until the shrimp and fish are opaque and the clams are fully opened, another 3 to 4 minutes.
10

Taste for salt and pepper and garnish with parsley.