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cioppino

Photo by: Romulo Yanes
Comments: 0
 

Recipe

San Francisco–Style Seafood Stew

Yield : Makes 6 servings

Ingredients

  • 4 large garlic cloves, minced
  • 2 medium onions, finely chopped
  • 1 Turkish bay leaf or 1/2 California bay leaf
  • 1 teaspoon dried oregano, crumbled
  • 1 teaspoon dried hot red pepper flakes
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil
  • 1 green bell pepper, cut into 1/4-inch dice
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry red wine
  • 1 (28- to 32-ounces) can whole plum tomatoes, drained, reserving juice, and chopped
  • 1 cup bottled clam juice
  • 1 cup chicken broth
  • 1 (1-pound) king crab leg, thawed if frozen
  • 18 small (2-inch) hard-shelled clams (1 1/2 pound) such as littlenecks, scrubbed
  • 1 pound skinless red snapper or halibut fillets, cut into 1 1/2-inch pieces
  • 1 pound large shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined
  • 3/4 pound sea scallops, tough muscle removed from side of each if necessary
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 3 tablespoons finely chopped fresh basil

Garnish:

  • Shredded fresh basil leaves and small whole leaves

Accompaniment:

  • Focaccia or sourdough bread

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 wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.

While stew is simmering, hack crab leg through shell 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 opened 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.

Notes

The stew — without seafood — can be made 1 day ahead. Cool, uncovered, then chill, covered. Bring to a simmer before adding seafood.


© 2004 Condast Publications
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Garnishes or Accompaniments.

500kcal (25%)
198mg (20%)
50mg (83%)
139mcg RAE (5%)
1414mg
178mg
60g
7g
3g
18g
245mg (82%)
1994mg (83%)
2g (12%)
15g (23%)
9mg (52%)
 

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