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"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

Seafood Cioppino Recipe

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This recipe for Seafood Cioppino is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup olive oil
1 large onion, minced
1 bunch green onion including some tops
12 green onion, seeded and chopped
3 cloves of garlic, chopped finely
1/3 cup lightly packed chopped parsley
1 8 oz can tomato sauce
1 cup dry white wine
3 cups beef broth
half bay leaf
2 tsps salt
1/2 tsp. pepper
1/4 tsp. each dry rosemary and thyme leaves about 5 lbs whole live crabs in shell
1 dozen small hard shell clams
1 lb large raw shrimp
1 lb raw prawns
2 lbs white fish, such as halibut, tubot, etc.
Directions:
Directions:
In a wide, deep frying pan with a tight fitting lid. Heat olive oil on medium high heat. Add onion, green onion, green pepper and garlic. saute stirring occasionally for about 5 mins. Add parsley, tomato sauce, wine, broth, bay leaf, rosemary, thyme, salt and pepper. Bring to a boil, reduce heat and simmer gently for about one hour. Clean and prepare crabs and clams. Arrange fish and seafood in the order shown above in layers in a large kettle. Pour sauce over layered fish. Cover and simmer gently until clam shells are open (20 to 30 mins). Serve in wide shallow soup bowls arranging some of each shellfish in each bowl and spooning sauce generously over fish. Accompany with good French or sourdough bread.

 

 

 

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