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Cioppino

Source of Recipe

From "The Good Home Cookbook" by Richard Perry


Recipe Introduction

"Italian immigrants brought their fish stews to America. Many speculate that cioppino first became famous in San Francisco. The seafood may vary depending on the catch of the day, but it usually includes crab."

List of Ingredients

â—¦ 2 tablespoons oil
â—¦ 2 leeks, white parts only, trimmed and thinly sliced
â—¦ 1 medium onion, diced
â—¦ 1 medium green bell pepper, seeded and diced
â—¦ 1 (28-ounce) can diced tomatoes
â—¦ 1 (8-ounce) can tomato sauce
â—¦ 1 1/2 teaspoons minced garlic
â—¦ 1/2 teaspoon dried thyme
â—¦ 1 bay leaf
â—¦ 2 cups dry white wine
â—¦ Salt and pepper
â—¦ 12 small hard-shell clams, shucked (liquor reserved)
â—¦ 1 pound firm white fish fillets, cut into 2-inch chunks
â—¦ 1 pound shrimp, peeled and deveined
â—¦ 1 pint shucked oysters with liquor
â—¦ 2 pounds lump crabmeat


Recipe

Heat the oil in a large soup pot or saucepan over medium-high heat. Add the leeks, onion, and bell pepper and sauté until softened, about 5 minutes.

Add the tomatoes, tomato sauce, garlic, thyme, and bay leaf. Cover, reduce the heat, and simmer for 2 hours.

Add the wine. Season to taste with salt and pepper and simmer for 10 minutes.

Layer the clams, fish, and shrimp in a separate large pot. Pour the tomato mixture over. Cover and simmer for 5 to 7 minutes, until the seafood is almost cooked through. Add the oysters and crabmeat and cook for 3 more minutes.

Remove the bay leaf. Taste and adjust the seasoning as needed.
Serve hot.


Serves 4 to 6