Cioppino
Ingredients
- 1/4 cup extra virgin olive oil
- 1 1/2 cup chopped yellow onion
- 3/4 cup chopped parsley
- 3 large cloves of minced garlic
- 1 qt. chicken broth
- 1 1/2 cup chablis or sauterne
- 1/2 tsp thyme chopped
- 1/2 tsp marjoram chopped
- 2 large cans solid pack tomatoes
- 2-3 tsp chopped basil or pesto
- salt and pepper to taste
- 1 large or extra-large Dungeness crab live, cleaned and cracked
- 2 lbs. boneless white fish-lingcod, rockcod, red snapper or halibut
- 3/4 -1 lb. raw shelled shrimp, deveined
- 3/4 -1 lb. raw sea scallops
- 1 1/2 dozen small clams (cockles) in their shells, steamed, save liquid
- 1 1/2 dozen blue mussels in their shells -steamed, save liquid
- 1 lb. squid cleaned & skinned with whole tentacles, mantle in 2-3 pieces
Instructions
Heat oil. Add onions and cook over low to medium heat for 10 minutes. Add garlic, cook for 1-2 minutes. Add parsley, cook 1-2 minutes more. Add wine to the pot and bring to a boil. Boil for 5 minutes then add broth and tomatoes, chopped coarsely, with their juice, herbs and seasonings. As an option at this time, add 1 hot red pepper diced. Simmer for 30 minutes. Add crab, cook for 10 minutes. Add shrimp, scallops, and squid. Cook for 5 minutes more. Add raw fish pieces. Cook 1-2 minutes or until slightly firm. Add steamed clams and mussels and their liquids to the pot. Serve with chunks of toasted garlic bread.