Cioppino

Ingredients

• 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.