To Die For Cioppino
Source of Recipe
SheHuffer
List of Ingredients
3 C. Chopped Onions
1 Leek (Trimmed, washed well and finely chopped)
2 – 4 Cloves Garlic (finely chopped)
2 Each – Green & Red Peppers (cored, seeded and cut into thin strips)
4 C. Tomatoes (chopped and peeled)
1 C. Fresh or Canned Tomato Sauce
Pepper to Taste
1 tsp. Each Dried Oregano and Thyme
1 T. Dried Basil
Pepper Flakes to Taste
2 C. Fish Stock or Water
1 C. Dry White Wine
1 Lb. Firm-fleshed Fish (Red Snapper, Rock Cod or Sea Bass) Cut into bite-size pieces
1/2 Lb. Fresh Scallops (preferably Bay Scallops)
1 Lb. Raw Shrimp (shelled and de-vained)
1 Doz. Each – Clams and Mussels (well washed – still in the shell)
1/2 Lb. Lobster Tail – cooked in shell (Optional)
1/2 Lb. Cooked Crab Meat (one to two crabs)Recipe
1. Heat enough chicken stock in a kettle to sauté with, add the onion, leek and garlic. Cook stirring often until the vegetables are wilted. Add peppers and continue cooking and stirring until the peppers are wilted. Add tomatoes and tomato sauce. Add pepper to taste, bay leave, oregano, thyme, basil and about 1/4 teaspoon red pepper flakes. Add fish stock and cook slowly about 10 min. Stir often to prevent burning. More fish stock may be added if desired/needed. Add the wine and continue cooking for about 10 minutes more.
The soup may be made in advance to this point and can be frozen for later use.
2. 20 minutes or so before serving, return soup to a boil.
3. Add clams and mussels – cook about 5 minutes.
4. Add fish, scallops and shrimp. Simmer about 8 minutes.
5. Add crabmeat (and lobster if using) cook, stirring gently for a bout 1 minute or until clams open. Serve in very hot bowls with pepper flakes on the side.
Makes a VERY LARGE batch…and is excellent left over as well.
To figure portions remove and weigh fish, crab, shrimp etc to equal your protein allowance, then fill your bowl with the “broth”. Enjoy with a scoop of rice and nice salad for a wonderful meal fit for company.
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