Recipe. You Won't Want to Miss This!
CIOPPINO
Made popular in the San Francisco region, cioppino originated from the traditional chopped seafood stew made from the local catch of the day by fishermen in Genoa. Jay's cioppino is true to the Northern Italian tradition.
¼ cup olive oil
1 onion, chopped
1 tbsp. minced garlic
1 dry bay leaf
1 tsp. dry oregano
1/2 tsp. red pepper flakes
1 tsp. salt
½ tsp. pepper
1 green pepper, diced
2 tsp. tomato paste
½ cup red wine
1 can San Marzano tomatoes, chopped, with juice reserved
1 cup chicken stock
1 lb. frozen crab legs cut into 3” pieces
1 dozen Little Neck clams
½ lb. mussels
½ lb. shrimp in shells
1 1b. sea scallops
½ lb. red snapper or halibut
Fresh basil and parsley for garnish
Heat olive oil in Dutch oven and add the chopped onion.
Cook over low heat and season with minced garlic, bay leaf, oregano, red pepper flakes, salt, and pepper. Cook for 5 minutes.
Add diced green pepper and tomato paste. Continue cooking and add red wine. Reduce the wine by half and add San Marzano tomatoes and their liquid. Add chicken stock and simmer for 30 minutes.
Cut frozen crab legs into 3" pieces and add to the broth along with cleaned Little Neck clams and mussels. When the clams and mussels open, remove with tongs.
Add shrimp in their shells, sea scallops, and either red snapper or halibut. Continue to simmer until shrimp, scallops and fish are cooked through.
Garnish with fresh basil and parsley, and serve with sourdough bread and a bottle of chilled California Chardonnay.
Serves 4-5.
