![[WetLeather]](/images/smallwet2.gif)
| Name: | Cioppino | Contributor: | Rick McKee |
|---|---|---|---|
| Description: | Hearty seafood stew | Posted: | 2001-04-12 |
| Key words: | seafood | Category: | Soups |
| ID: | 204 | Updated: | 2006-01-14 17:26:22 |
| Ingredients: | 6 stalks celery, with tops
4 carrots one red and one green bell pepper 2 large onions, all diced 1/4" to 3/8" 6 cloves garlic, minced 1 bottle good, dry white wine 1 can tomato paste 2 28-oz cans plum tomatoes & their juice (with basil - Progresso -- break up tomatoes) 4 cans chicken stock 2 bottles clam juice a couple healthy pinches of oregano dried hot red pepper flakes 2 cooked and jointed dungenese crabs 2 lbs clams 2 lbs mussels 2 lbs fish fillets, cut into 2" chunks 3 lbs of raw shrimp (I like it shell on) 1 lb squid 1 lb scallops capers chopped parsley |
||
| Preparation: | Saute up about celery, carrots, bell pepper, onions and garlic.
Add wine, tomato paste, plum tomatoes & their juice, chicken stock, clam juice, and a couple healthy pinches of oregano. Cook for about 15 minutes . Add salt & pepper and dried pepper flakes to taste. Add clams and mussels and cook for 5 minutes. Add crab and fish and cook another 5 minutes. Toss in shrimp, squid, scallops, capers and parsley and cook for 3 minutes. Shut off fire and let stand for 5 minutes. |
||
| Notes: | Eat'm up with sour dough french bread and green salad, wash down with lots of good red wine or beer.
Like I said, you don't need no stinking recipes. |
||
| Equipment: | |||