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San Francisco-Style Cioppino

Ingredients
1/2cupolive oil, divided
1eachonion, chopped
1eachcarrot, finely chopped
1/2eachgreen bell pepper, chopped
1eachleek, white part only, chopped
1eachrib celery, chopped
1tablespoonfennel, fresh, chopped
28ozcrushed tomatoes with puree
1tablespoontomato paste
2cupwater
1teaspoonsalt
1/4teaspoonpepper, ground
1teaspoonbasil, fresh, minced
1/2teaspoonoregano, fresh, minced
1/4teaspoonthyme, fresh, minced
4eachbay leaves
1dscayenne pepper
1teaspoongarlic, finely chopped
1poundwhite fish, cut into 1/2x2 inch strips
8lgshrimp, shelled and deveined
8lgscallops
3/4cupsauvignon blanc wine
8smclams in shell, scrubbed
4ozshrimp meat, cooked
6ozcrab meat, cooked
1italian parsley, chopped

Directions:

Heat 1/4 cup olive oil in Dutch oven or large heavy pan over medium heat. Add onions and saute 1 minute without browning. Add carrot, green pepper, leek, celery and fennel and saute 5 minutes. Stir in crushed tomatoes, tomato paste, water, salt, pepper, basil, oregano, thyme, bay leaves and cayenne pepper. Partially cover and simmer over low heat 2 hours, stirring occasionally. (Sauce can be covered and kept warm over low heat for several hours longer. Stir occasionally.) Remove bay leaves.

Heat remaining 1/4 cup oil in a large skillet over high heat. Add garlic and cook 5 seconds. Immediately add fish, shrimp and scallops. Saute until just cooked through, 2-4 minutes. Add seafood to sauce and stir gently.

Pour wine into skillet and cook 30 seconds over medium heat, stirring up any loose bits. Add clams to skillet. Cover and cook until clams open, 2-6 minutes. Transfer clams as they open to sauce. Discard any that do not open. Gently stir shrimp and crab meat into sauce. Cover and cook cioppino until all seafood is hot, 2-3 minutes longer.

Ladle cioppino into large casserole or soup tureen or directly into shallow soup plates. Garnish with chopped italian Parsley.

 

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