Cioppino
Jump to recipeIngredients
- 2 tbsp olive oil
- 1 yellow onion, peeled and small diced
- 4 cloves garlic, finely minced
- 3 stalks celery, small diced
- 1 green bell pepper, seeded and small diced
- 1 red bell pepper, seeded and small diced
- 2 cups fish stock
- 2 (28 oz) cans whole peeled tomatoes, crushed with hands
- Coarse salt and pepper to taste
- 1 lb manila clams
- 1 lb mussels
- 8 oz large U-15 shrimp, peeled, deveined, tail-on
- 1 lb crab legs, broken down
- 8 oz squid, tubes sliced
- Chopped fresh parsley for garnish
- Crushed red pepper flakes for garnish
Instructions
- 1
In a large pot over medium heat, add the olive oil.
- 2
Add the onions, garlic, celery, and peppers and sauté for 4 to 6 minutes or until lightly browned.
- 3
Pour in the stock and tomatoes and stew over low heat for 20 minutes. Season well with salt and pepper.
- 4
In a large pot of boiling salted water, batch-cook the seafood from whatever takes the longest amount of time to cook to the shortest.
- 5
Add the clams and cook for 3 to 4 minutes, then add the mussels and cook for 3 to 4 minutes. All of the shells should be open.
- 6
Transfer the shellfish to the cioppino stew and mix in.
- 7
Next, add the shrimp and crab legs and cook for 2 to 3 minutes, then add the squid and cook for 1 to 2 more minutes or until done.
- 8
Add the cooked shrimp, crab, and squid to the stew and stir.
- 9
Serve the cioppino with chopped parsley, optional crushed red pepper flakes, and sliced sourdough bread.