Ingredients: |
Ingredients: 4 garlic cloves, minced
2 medium onions, chopped
1 bay leaf
1 teaspoon dried oregano
1 teaspoon red pepper flakes
11/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
1 green bell pepper, diced
2 Tablespoons tomato paste
1 (28 - 32 oz) can of whole plum tomatoes, chopped
1 cup bottled clam juice
1 cup chicken stock
1 king crab leg
18 small (2 inch) hard shelled clams
1 pound skinless red snapper or halibut fillets, cut into 1 1/2 in pieces
1 pound large shrimp (16 to 20 count) shelled and deveined
3/4 cup sea scallops, tough muscle removed from side if needed
1/4 cup finely chopped fresh flat leaf parsley
3 Tablespoons finely chopped fresh basil
Focaccia or Sourdough bread for accompaniment
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Directions: |
Directions:Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8 quart heavy pot over moderate heat, stirring until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste, and cook stirring 1 minute. Add stock and boil until reduced by half, 5 to 6 minutes. Add tomatoes and clam juice, and simmer covered 30 minutes. Season with salt and pepper.
While stew is simmering, hack king crab leg into 2 to 3 inch pieces with a large heavy knife. Add crab pieces and clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring open clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes). Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer covered, until just cooked through, about 5 minutes. Discard bay leaf, then return clams to pot and gently stir in parsley and basil.
Serve cioppino immediately in large soup bowls.
Note: the stew - without seafood - can be made one day ahead. Cool, uncovered, then chill, covered. Bring to a simmer before adding seafood. |
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