Cioppino

Name: Cioppino
Ingredients: 1 tbsp Vegetable oil; 1 cup White onion, diced; 1/2 cup Leek, diced; 1/2 cup Green bell pepper, diced; 1 tbsp Garlic, minced; 1/2 cup Celery, diced; 1/2 cup Carrot, diced; 1 Plum tomato, peeled, seeded and diced; 1 tbsp Tomato paste; 2 cup Clam juice; 1/2 cup Red wine; 1 tbsp Lemon Juice; 1 Bay leaf; 1 tsp Fresh oregano, chopped; 1 tsp Fresh basil, chopped; 1 Salt and pepper to taste; 8 Mussels, scrubbed and debearded; 8 Little neck clams, scrubbed; 2 cup Water; 2 cup Lean, fleshy white fish cut into serving size pieces; 16 oz Shrimp, peeled and deveined; 4 Sea scallops; 1 tbsp Hot sauce; 2 tbsp Parsley, chopped

24 ingredients

16 steps

Ingredients

1 tbsp Vegetable oil
1 cup White onion, diced
1/2 cup Leek, diced
1/2 cup Green bell pepper, diced
1 tbsp Garlic, minced
1/2 cup Celery, diced
1/2 cup Carrot, diced
1 Plum tomato, peeled, seeded and diced
1 tbsp Tomato paste
2 cup Clam juice
1/2 cup Red wine
1 tbsp Lemon Juice
1 Bay leaf
1 tsp Fresh oregano, chopped
1 tsp Fresh basil, chopped
1 Salt and pepper to taste
8 Mussels, scrubbed and debearded
8 Little neck clams, scrubbed
2 cup Water
2 cup Lean, fleshy white fish cut into serving size pieces
16 oz Shrimp, peeled and deveined
4 Sea scallops
1 tbsp Hot sauce
2 tbsp Parsley, chopped

Directions

1

Heat oil and cook onion, leek, green pepper, garlic, celery, and carrot until tender.
2

Add tomato and cook 3 minutes.
3

Add the tomato paste, clam juice, wine, lemon juice, and bay leaf.
4

Simmer for 30 minutes.
5

Remove bay leaf.
6

Add fresh herbs and seasonings.
7

Set aside.
8

Clean and steam the mussels and clams in the water until the shells open.
9

Save cooking liquid and strain it through cheesecloth.
10

Add the cooking liquid to the sauce.
11

Add the fish and simmer for 3 minutes.
12

Add shrimp and scallops and simmer for 2 more minutes.
13

Add hot sauce.
14

Return mussels and clams to the pot.
15

Divide fish into bowls.
16

Ladle the sauce over the fish and sprinkle with parsley.