Cioppino Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Sweet Pepper Sauce:
2 Tbsp. Olive Oil
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 Tbsp. basil, minced
1 tsp. oregano, dry
28 oz. chopped tomatoes
8 oz. clam juice
1 cup dry red wine
Cioppino:
2 Tbsp. olive oil
1/2 medium onion, chopped
1 medium yellow pepper, chopped
1 clove garlic, chopped
1 large plum tomato, chopped
3 Tbsp. lemon juice, freshly squeezed
1 pound mussels
1/2 pound scallops
1 1/2 pounds manilla clams
1/2 pound snapper
2 pounds dungeness crabs, steamed
1/2 pound calamari, cut into rings
1/2 pound shrimp, peeled
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Directions: |
Directions:Sweet pepper sauce:
Heat olive oil over medium heat in large skillet. Add peppers, onions and garlic and saute until soft, about 10 minutes. Add fresh basil, oregano, tomatoes and liquid clam juice. Add wine. Reduce heat and simmer uncovered for one hour stirring occasionally. Keep warm.
Cioppino:
Heat Olive oil over medium high heat in large dutch oven or kettle. Add yellow pepper, onion and garlic and saute until soft, about 5 minutes. Add tomatoes and lemon juice and cook for 2 minutes. Add mussels, clams, fish, and shrimp. cover and cook over medium heat for 5 minutes. Add crab and sweet pepper sauce. Cover and simmer for 5 minutes. Stir in calamari and scallops, cover and cook 2-3 minutes longer or until calamari and scallops are opaque throughout and shrimp is pink. Discard any unopened mussels or clams. Serve in large soup bowls with crusty bread. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:1 Hour 30 minutes |
Personal
Notes: |
Personal
Notes: Grammy made this for Christmas dinner one year and it was so delicious! I like making it for New Year's Eve celebrations!
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