Cioppino Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 large yellow or white onions
3 carrots, chopped
3 cloves of garlic, smashed
1/2 cup olive oil
1 cup chopped parsley
4 cups tomato sauce
2 cups water
1 1/2 tsp thyme, crumbled
1 T. basil, crumbled
3 lbs clams in shell, scrubbed
2 lbs white fish fillets, cut into large chunks
2 crabs, cooked and cracked
1 lb shrimp, shelled and deveined
1 lb scallops
1/4 cup dry white wine
pinch of cayenne pepper
Salt
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Directions: |
Directions:In a large kettle, saute the onions, carrots and garlic in olive oil until the onions are soft.
Add the parsley, tomato sauce, water, thyme and basil. Partially cover and simmer 45 minutes. If the soup gets too thinck, add a little water.
Add the clams and simmer 10 minutes. Add the white fish and crab, and simmer 5 minutes. Stir in the wine, cayenne pepper and salt to taste and simmer five minutes. Add shrimp and scallops and cook five to 10 minutes more.
Ladle some of each variety of fish and shellfish into each bowl with a generous helping of broth. This stew is a main course, just serve with a loaf of warmed French bread. |
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Number Of
Servings: |
Number Of
Servings:Six |
Preparation
Time: |
Preparation
Time:1.5 hours |
Personal
Notes: |
Personal
Notes: I love making this stew for New Year's Eve dinner. We are big fans of seafood and the flavor of this soup is as wonderful and it is fun to eat. Make sure you have lots of napkins available since the crab legs can be messy.
The history of this soup is from Fisherman's Wharf in San Francisco (and fishing areas of Italy). At the end of a day of fishing, the fisherman would all come together and "toss in" anything that could not be sold at market (crab missing a leg).
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