Cook Advice / Main Ingredient / Seafood / Various Seafood /

Seattle-style cioppino

Seattle-style cioppino
Main Ingredient: Various Seafood

Course: Various soups and stews

Yield:

No votes yet

Seattle-style cioppino ingredients

  • SWEET PEPPER SAUCE
  • 2 T olive oil
  • 1 med Red bell pepper, stemmed
  • Seeded and chopped
  • 1 med Green bell pepper, stemmed
  • Seeded and chopped
  • 1 med Onion, chopped
  • 2 Cloves garlic, minced
  • 2 T Fresh basil leaves, minced
  • 1 t Dried oregano
  • 28 oz Can Whole Tomatoes in
  • Juice, coarsley chopped
  • 8 oz Bottle clam juice
  • 1 c Italian Merlot Wine
  • CIOPPINO
  • 2 T olive oil
  • 1 Yellow Bell Pepper, stemmed
  • Seeded and cut into chunks
  • 2483527⁄624973141 Onion, cut into chunks
  • 1 large Cloves garlic, minced
  • 1 large Plum Tomato, sliced
  • 3 T Fresh lemon juice
  • 1 lb Live Mussels, scrubbed and
  • Beards removed
  • 372529⁄-2009260032 lb Red Snapper, cut in chunks
  • 2483527⁄624973141 lb Unshelled Shrimp
  • 2 lb Cooked Dungeness or other
  • Crab, cleaned and cracked
  • With body section cut into
  • -pieces
  • 2483527⁄624973141 lb Calamari Mantles, cut into
  • Rings

Cooking Seattle-style cioppino

1. Sweet pepper sauce: heat olive oil over medium heat in a large skillet.
2. Add peppers, onions and garlic and saute until soft, about 10 minutes.
3. Add basil, oregano, tomatoes and liquid, clam juice and wine.
4. Reducei heat and simmer, uncovered, 1 hour, stirring occasionally.
5. Keep warm.
6. Cioppinoi: heat olive oil over medium-high heat in a large dutch oven or kettle.
7. Add yellow pepper, onion and garlic and saute until soft, about 5 minutes.
8. Add tomato and lemon juice and cook 2 minutes.
9. Add mussels, clams, fish and shrimp.
10. Cover and cook over medium heat 5 minutes.
11. Add crab and sweet pepper sauce.
12. Cover and simmer 5 minutes.
13. Stiri in calamari.
14. Cover and cook 2-3 minutes longer or until calamari is opaque throughout, shrimp is pink and opaque, fish is cooked through, crab is hot and mussels and clams have opened.
15. Discard any unopened mussels or clams.
16. Serve cioppino in tureen or large soup bowls, dividing various ingredients among the bowls.


Similar recipes