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Seafood Cioppino
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3/4 cup | butter |
2 medium | onion, chopped |
3 cloves | garlic, minced |
1 bunch | fresh parsley leaves, minced |
2 (14.5-ounce) cans | plum tomatoes undrained and cup up* |
2 (8-ounce) bottles | clam juice |
2 | bay leaves |
1 tablespoon | dried basil leaves |
1/2 teaspoon | dried thyme leaves |
1/2 teaspoon | dried oregano leaves |
1 1/2 cups | dry red or white wine, (whichever you prefer) |
12 small | hard-shell clams in shell |
12 mussels in shell | |
1 1/2 pounds | raw extra-large shrimp, peeled and deveined** |
1 1/2 pounds | bay scallops |
1 1/2 pounds | fish fillets, (halibut, cod, or salmon), cut into bite-size chunks |
1 1/2 cups | flaked Dungeness crab meat |
Salt | |
freshly ground pepper to taste |
* To easily cut up the tomatoes, use a sharp knife and cut through the tomatoes while still in the can.
** To add additional flavor, place the shells of the shrimp in a saucepan and cover with water. Simmer over low heat approximately 7 to 10 minutes. remove from heat and strain the broth; discarding shells. Add shrimp broth to soup broth.
Preparation:
In a large soup pot or cast-iron Dutch oven over medium-low heat, melt butter; add onions, garlic, and parsley. Cook slowly, stirring occasionally, until onions are softened. Add tomatoes, clam juice, bay leaves, basil, thyme, oregano, and red or white wine; bring just to a boil, then reduce heat to low; cover, and simmer approximately 45 minutes to 1 hour. If sauce becomes too thick, thin with additional wine or water.
NOTE: At this point, stock may be refrigerated, covered, up to 2 days before using. To use stock that has been refrigerated, reheat to boiling and then reduce heat to low, until broth is simmering gently.
Scrub clams and mussels with a small stiff brush under cold running water; remove beards from mussels. Discard any open clams or mussels. Cover with cold salted water; let stand 5 minutes and then pour off the salted water.
Gently stir in the clams, mussels, shrimp, scallops, fish fillets, and crab meat to the prepared stock. Cover and simmer 5 to 7 minutes until clams pop open and shrimp are opaque when cut. NOTE: Do not overcook the seafood (the seafood continues to cook after it is removed from the pan). Remove bay leaves; season with salt and pepper to taste.
Remove from from heat and ladle broth and seafood into large soup bowls and serve.
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