Dinah Shores Cioppino

1 review, 5 star(s). 100% would make again

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4 c Imported tomatoes; peel,
1 c Fresh or canned tomato sauce
1 ts Dried thyme
1 Crab; cook in shell, crack
3 c Onion, chop
1 lb Firm-fleshed fish, (red,
Red pepper flakes
2 tb Butter
1 ts Dried Oregano
1 Leek; trim, chop fine
2 c Fish stock
1/2 lb Lobster tail, cook in shell
12 sm Clams in the shell, wash
2 Green peppers; seed, strip
40 ml Garlic, chop fine
Salt and fresh ground pepper
1/4 c Oysters; shuck, w/liquor
1 tb Dried basil
1 c Fresh or bottled clam juice
1 c Dry white wine
1/2 lb Fresh bay scallops
2 tb olive oil
1 lb Raw shrimp; shell, devein
1 Bay leaf

Original recipe makes 10 Servings



Heat the oil and butter in a kettle and add the onion, leek, and garlic. Cook, stirring often, until the vegetables are lightly browned. Add the green peppers and continue cooking, stirring, until peppers wilt. Add the tomatoes and tomato sauce. Add salt and pepper to taste, bay leaf, oregano, thyme, basil, and about 1/4 ts red pepper flakes. Add the fish stock and cook slowly about 2 hours, stirring often to prevent burning. More fish stock may be added if desired. Add the clam juice and wine and continue cooking about 10 minutes. The soup may be made in advance to this point. Twenty minutes or so before serving, return the soup to the boil and add the striped bass or other fish. Cook about 5 minutes and add the scallops and shrimp. Simmer about 8 minutes and add the clams, oysters, lobster tail, and crab. Cook, stirring gently, about 5 minutes or until the clams open. Serve in very hot soup bowls with red pepper flakes on the side. Source: Craig Claibornes Favorites from The New York Times. Posted to MC-Recipe Digest V1 #482 by Sherry Zeiss on Feb 11, 1997.

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Yummy......I love this recipe....lots of seafood
leeposivak 3y ago

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