Dinah Shore's Cioppino

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Butter
3 cups	187g / 6.6oz	Onion - chop
1		Leek; trim - chop fine
3		Garlic - chop fine
2		Green peppers; seed - strip
4 cups	250g / 8.8oz	Imported tomatoes; peel - chop
1 cup	237ml	Fresh or canned tomato sauce
		Salt and fresh ground pepper
1		Bay leaf
1 teaspoon	5ml	Dried oregano
1 teaspoon	5ml	Dried thyme
1 tablespoon	15ml	Dried basil
		Red pepper flakes
2 cups	474ml	Fish stock
1 cup	237ml	Fresh or bottled clam juice
1 cup	237ml	Dry white wine
1 lb	454g / 16oz	Firm-fleshed fish - (red
		Bite-size
1/2 lb	227g / 8oz	Fresh bay scallops
1 lb	454g / 16oz	Raw shrimp; shell - devein
12 lbs	5448g / 192oz	Clams in the shell - wash well (small)
1/4 cup	59ml	Oysters; shuck - w/liquor
1/2 lb	227g / 8oz	Lobster tail - cook in shell
1		Crab; cook in shell - crack

Recipe Instructions

Heat the oil and butter in a kettle and add the onion, leek, and garlic. Cook, stirring often, until the vegetables are lightly browned. Add the green peppers and continue cooking, stirring, until peppers wilt.

Add the tomatoes and tomato sauce. Add salt and pepper to taste, bay leaf, oregano, thyme, basil, and about 1/4 teaspoon red pepper flakes. Add the fish stock and cook slowly about 2 hours, stirring often to prevent burning.

More fish stock may be added if desired. Add the clam juice and wine and continue cooking about 10 minutes.

The soup may be made in advance to this point. Twenty minutes or so before serving, return the soup to the boil and add the striped bass or other fish. Cook about 5 minutes and add the scallops and shrimp.

Simmer about 8 minutes and add the clams, oysters, lobster tail, and crab. Cook, stirring gently, about 5 minutes or until the clams open. Serve in very hot soup bowls with red pepper flakes on the side.

Source:
Craig Claiborne's Favorites from The New York Times.

Rating

Average rating:

8.1 (9 votes)

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