"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cioppino Recipe

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

Contributor:  
Contributor:  
Ellen Baker
Added: Sunday, October 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. olive oil
1 1/4 c. chopped onion
2 T chopped garlic
4 t. dried oregano
2 1/2 c. crushed tomatoes with added puree
2 1/2 c bottled clam juice
1 c. dry white wine
2 6 1/2 oz. cans chopped clams, drained, liquid reserved
1 lb. large, peeled, uncooked shrimp
1 6 oz. can crabmeat, drained
1/2 c, cgiooed fresg basil
pepper

Directions:
Directions:
Heat oil in large pot over medium heat. Add onion, garlic, and oregano and saute until onion is tender, about 8 minutes. Add tomatoes, clam juice, wine and liquid reserved from clams. Increase heat and boil until slightly thickened, about 15 minutes. Add clams, shrimp, and crabmeat. Reduce heat and simmer 2 minutes. Mix in fresh basil and simmer until shrimp is just opaque in center, about 2 minutes longer. Season with taste.

Number Of Servings:
Number Of Servings:
4

 

 

 

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