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Cioppino Recipe

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This recipe for Cioppino, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, April 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 ounces dried Italian mushrooms
1/4 cup olive oil
1 large onion
4 garlic cloves, minced
1 large green bell pepper, cored, seeded, and chopped
1/2 cup canned tomato puree
2 cups fish stock or bottled clam juice
2 cups dry white wine
2 tbsp minced fresh parsley
2 tbsp minced frsh basil or 1 1/2 tsp dried basil
Salt, ground pepper, and sugar to taste
1 to 2 1/2 pounds Dungeness crab, cleaned and cracked
18 small or midium hard-shell clams, scrubbed
1 pound firm-textured skinless fish fillets, cut into 1 1/2 - 2-inch pieces
1 pound medium shrimp, peeled and deveined

Directions:
Directions:
Thoroughly rinse mushrooms. In a small bowl, cover rinsed mushrooms with warm water; soak 20 minutes, or until soft and pliable. Squeeze mushrooms dry and strain soaking liquid through several layers of cheesecloth; set aside. Coarsely chop soaked mushrooms; set aside. Heat oil in a large kettle. add oniion and garlic; saute until soft. Add green pepper; cook 5 minutes longer. add tomatoes, tomato puree, fish stock, wine, parsley, and basil. Add 3 to 4 tablespoons resrved strained mushroom liquid. Add salt, pepper, and sugar to taste. Cover and simmer 20 minutes. Broth can be made ahead to this point and refrigerated 6 to 8 hours.
At serving time, bring broth to simmer. Add crab pieces; cover and cook 3 to 5 minutes. Add clams and fish pieces; cover and simmer 5 minutes longer. Add shrimp. Cook until shrimp become firm and turn pink, and clams open, 3 to 5 minutes. (Discard any clams that do not open) Serve from kettle or spoon into a tureen.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
From 'A Little San Francisco Cookbook' by Charlotte Walker.

 

 

 

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