CIOPPINO – Serves 6

cioppino

 

 

 

 

Photo from cookeatshare.com

 

Sautee in olive oil (about 10 minutes):

1 green pepper, chopped

1 onion, chopped

4 stalks celery, chopped

1 fennel bulb, diced

4 cloves garlic, minced

4-6 anchovies

red pepper flakes, to taste

 

Add

12 oz. red wine

Cook until reduced somewhat, about 5 minutes.

 

Add:

5 cups chicken, fish or vegetable stock

1 – 28oz. can diced tomatoes with juice

1 bay leaf

2 TB parsley, chopped

1 teas. Oregano, dried

1 teas. Basil, dried

 

Simmer 30 minutes, covered on medium-low heat.  You can make up to this point and then reheat and add the following fish ingredients just before serving.

Add:

1 lb. lump crabmeat or canned crabmeat

12 shrimp, deveined

12 mussels, scrubbed

12 scallops

12 clams, scrubbed

1 lb. halibut, cut into 2” chunks

 

Cook about 10 minutes or until mussels and clams open. Discard any clams or mussels that do not open.  Season with salt and pepper to taste.  Serve with sour dough bread to soak up all those juices.

 

 

 

Close