Seattle-Style Cioppino

Category: Main Dish

Cuisine: American

Ready in 45 minutes

Ingredients

2 tb olive oil

Pieces

1 c Italian Merlot Wine

2 Garlic minced

1/2 Onion, cut into chunks

Seeded and chopped

Seeded and chopped

With body section cut into

1 md Red Bell Pepper, stemmed,

1 md Green Bell Pepper, stemmed,

Crab, cleaned and cracked

1/2 lb Calamari Mantles, cut into

2 tb Fresh Basil Leaves, minced

Rings

1/2 lb Unshelled Shrimp

3 tb Fresh Lemon Juice

2 tb olive oil

1 lg Garlic minced

1 lb Live Mussels, scrubbed and

Seeded and cut into chunks

1 md Onion chopped

28 oz Can Whole Tomatoes in

1 ts Dried Oregano

Juice, coarsley chopped

1 lg Plum Tomato, sliced

Beards removed

2 lb Cooked Dungeness or other

8 oz Bottle Clam Juice

1 Yellow Bell Pepper, stemmed,

1 1/2 lb Red Snapper, cut in chunks


Directions

Sweet Pepper Sauce: Heat olive oil over medium heat in a large skillet. Add peppers, onions and garlic and saute until soft, about 10 minutes. Add basil, oregano, tomatoes and liquid, clam juice and wine. Reduce heat and simmer, uncovered, 1 hour, stirring occasionally. Keep warm. Cioppino: Heat olive oil over medium-high heat in a large Dutch oven or kettle. Add yellow pepper, onion and garlic and saute until soft, about 5 minutes. Add tomato and lemon juice and cook 2 minutes. Add mussels, clams, fish and shrimp. Cover and cook over medium heat 5 minutes. Add crab and Sweet Pepper Sauce. Cover and simmer 5 minutes. Stir in calamari. Cover and cook 2-3 minutes longer or until calamari is opaque throughout, shrimp is pink and opaque, fish is cooked through, crab is hot and mussels and clams have opened. Discard any unopened mussels or clams. Serve cioppino in tureen or large soup bowls, dividing various ingredients among the bowls. Source: Il Bistro Restaurant, Seattle WA Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

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