Comforting Cioppino

Comforting Cioppino

WHAT YOU NEED:

3 pounds halibut, sea bass, or other firm white fish, cut into inch-long cubes 

1 large (2 lb or more) cooked Dungeness crab (hard shell) 

1 pound (or more) of large de-veined shrimp

2 pounds little neck clams, mussels, or both

To Make The Sauce…..

1/2 cup olive oil

1 1/2 cups chopped onion (1 large onion)

1 cup chopped green bell pepper (1 large green bell pepper)

3 coves garlic, minced

1 teaspoon salt

1 can tomatoes (28 ounces)

Broth from the clams/mussels 

2 cups of red.. red..wine

2 cups tomato juice

2 cups fish stock

Make an herb bouquet of bay leaf, parsley, and basil wrapped in a layer of cheesecloth and secured with kitchen string

Salt and pepper to taste

1/2 cup minced parsley for garnish


WHAT YOU NEED TO DO:

  • Steam clams and or mussels  in a small amount of water (about a cup) until they just open. Set aside. Strain and reserve the cooking broth.
  • In a deep 8-quart covered pot, sauté onions and green pepper on medium heat in olive oil until soft. drop in the garlic, sauté 1 minute more. Add tomatoes, broth from the clams/mussels, red wine, tomato juice, fish stock, the herb bouquet, and salt and pepper to your liking. Bring to a simmer and cook, uncovered, for 20 minutes. Remove herb bouquet. 
  • Now put in  the fish and cook, covered, until the fish is just cooked through, about 3 to 5 minutes. Add the steamed clams/mussels, crab meat, and shrimp. Heat just until shrimp are cooked (just 2-3 minutes, until they are bright pink). 
  •  Serve in good size bowls, shells included. Sprinkle with minced parsley. Serve with crusty French or Italian bread and a robust red wine. (sprinkle a little cheese if you like) Keep it healthy!

Serves 8…..Cause 8 is Great!

© Heather Pace and ready-set-style.com, 2011 Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heather Pace and ready-set-style.com with appropriate and specific direction to the original content.

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