Cioppino Recipe

Name: Cioppino Recipe
Ingredients: Ingredients; 1 cup extra-virgin olive oil; 16 tbsp. butter; 1 medium yellow onion, peeled and chopped; 2 medium carrots, peeled, trimmed, and chopped; 1 rib celery, chopped; 1 green bell pepper, cored, seeded, and chopped; 1 leek, white part only, trimmed, cleaned, and chopped; 1⁄2 small fennel bulb, trimmed and chopped; 2 tbsp. tomato paste; 4 bay leaves; 1 tsp. dried oregano; 1 tsp. dried thyme; 1 tsp. dried basil; 2 pinches cayenne; 2 (28-oz.) cans crushed Italian tomatoes; 2 cloves garlic, peeled and finely chopped; 1 1⁄2 lb. halibut filet, cut into large pieces; 16 sea scallops; 16 large shrimp, peeled and deveined; 1⁄2 lb. raw bay shrimp, if available, or smallest shrimp available, peeled; 1-2 cups flour; 12 oz. crabmeat, preferably dungeness, picked over; 2 cups dry white wine; 16 manila clams, scrubbed; 1⁄2 bunch parsley, chopped; Salt and freshly ground black pepper

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Servings: 8

Cost: $8.76 /serving

Instructions

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Step 1

Instructions

Step 2

Heat 1⁄2 cup of the oil and 8 tbsp. of the butter in a large pot over medium heat. Add onions and cook, stirring often, for about 2 minutes. Add carrots, celery, peppers, leeks, and fennel and cook, stirring often, for about 5 minutes. Add crushed tomatoes, tomato paste, 4 cups water, bay leaves, oregano, thyme, basil, and cayenne and season to taste with salt and pepper. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, for 2 hours. Heat remaining 1⁄2 cup oil, 8 tbsp. butter, and garlic in a large, heavy skillet over high heat until fragrant, 1-2 minutes. Working in 2 batches, dredge halibut, scallops, and large and bay shrimp in flour, shaking off excess, and fry, turning seafood frequently, until golden, 1-2 minutes. Transfer seafood with a slotted spoon to pot with sauce, and add crabmeat, cover, and simmer for 10-15 minutes. Add wine to same skillet over high heat, scraping browned bits stuck to bottom of skillet. Add clams, cover, and cook until shells open, about 5 minutes. (Discard any clams that don’t open.) Add clams and broth to pot; adjust seasonings. Ladle soup into large bowls, garnish with parsley, and serve with toasted sourdough bread, if you like.

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