Cioppino

Cioppino Ingredients

stew base	1 tblspoons fresh thyme leaves minced
3 tablespoons extra-virgin olive oil	1 bay leaf
1 1/2 cups sliced onion	3 cups fish stock or 1 cup bottled or 1C bottled clam broth w/ 2C water
2 tablespoons minced garlic	1/4 cup fresh basil juliened
kosher salt	1 pound seafood misc white flesh fish, cubed
pepper freshly ground	12 little neck clams
1/4 cup tomato paste	1 dungeness crab cooked & in large pieces
1 cup dry white wine	12 mussels
2 1/2 pounds vine-ripened tomatoes peeled & seeded	1 pound large shrimp butterflied in shell & deviened
1 red bell pepper trimmed seeded & diced	1/2 pound squid cleaned in -rings and tentacles halve
2 tblspoons flat-leaf parsley leaves minced	1/2 pound sea scallops trimmed

Instructions for Cioppino

Make the stew base: Heat a large stew pot or Dutch oven over medium heat with the olive oil. Add the onions and saute until tender, about 5 minutes. Add the garlic, season with salt and pepper to taste, and cook 2 minutes more. Stir in the tomato paste and cook for 1 minute. Add the wine, and usea wooden spoon to scrape up any browned bits in the pot. Simmer the wine until reduced by about half. Add the tomatoes, peppers, parsley, thyme, and bay leaf and cook for 5 minutes. Add the stock or broths; bring to a boil,then adjust the heat to maintain a gentle simmer. Cook the base, with acover slightly ajar, for 30 minutes. (The base may be prepared ahead up to this point, refrigerated for 1 day or frozen for 1 month). Finish the Cioppino: Bring the base to a simmer. Add the basil and the clams, and cook covered, over high heat, for 5 minutes, or just until the clams open. Add the crab and cook for 1 minute. Add the mussels, shrimp,squid, and scallops. Cook, stirring frequently, until the mussels open, the shrimp curl, and squid and scallops are just firm, about 3 minutes. Servein large heated bowls with plenty of crusty bread. Recipe Summary PrepTime: 45 minutes Cook Time: 1 hour 10 minutes STEW BASE 3 tablespoons extra-virgin olive oil 1 1/2 cups sliced onion 2 tablespoons minced garlic Kosher salt and freshly ground pepper 1/4 cup tomato paste 1 cup dry white wine 2 1/2 pounds vine-ripened tomatoes, peeled, seeded, and chopped 1 red bell pepper, trimmed, seeded, and diced 2 tablespoons minced flat-leaf parsley leaves 1 tablespoon minced fresh thyme leaves 1 bay leaf 3 cups fish stock or 1 cup bottled clam broth mixedwith 2 cups chicken broth, homemade or low-sodium canned 1/4 cup julienned fresh basil leaves SEAFOOD 12 little neck clams 1 cooked Dungeness crab, chopped into large pieces, or 2 Alaskan king crab claws, cracked and quartered 12 mussels 1 pound large shrimp, butterflied in the shell, anddeveined 1/2 pound cleaned squid, cut into rings, and tentacles halved 1/2 pound sea scallops, trimmed, or firm fleshed fish, like halibut, cut into1-inch cubes

Main Ingredient: Seafood-OtherCuisine: Italian

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