Cioppino

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Cioppino
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
 
Course: Main Course
Cuisine: Portugese
Servings: 8
Author: Jayne
Ingredients
  • 3 Lbs sea bass or halibut or any firm white fish
  • 1 live Dungeness crab and/or lobster
  • 1 -2 lbs large shrimp
  • 1 dozen clams mussels, or oysters or a combination of all three.
  • 2 chopped onions
  • 2 chopped green peppers
  • ¼ cup olive oil
  • 3 cloves garlic mashed with a tsp salt
  • 2 lbs diced tomatoes
  • liquid from the shell fish
  • 2 cups dry red or white wine
  • 4 cups of fish stock made from the shrimp peels and trimmings from the crab and/or lobster and fish
  • 2 cups tomato juice
  • 1 bay leaf
  • 2 sprigs parsley
  • 8 large basil leaves sliced into slivers
  • ¼ cup minced parsley for garnish
Instructions
  1. Cut the white fish into 2” by 3” pieces. Remove and crack the legs of the crab. Remove the top and outer shells and put into a stockpot. Break the main part of the crabmeat chambers into 4 -6 pieces. If you have lobster, cut the tail into 4 – 6 pieces, and crack the claws. Add everything else to the stockpot. Remove the shells from the shrimp; add to stock. Devein the shrimp. Put the clams, mussels, and oysters into a sauce pan with 2 cups of water and steam until the shells open. Discard any of the shellfish that do not open. Pour the water from the shellfish into the stock. Simmer the stock for 20 minutes.
  2. In a small pan, sauté the onions and peppers in olive oil until the onions are translucent. Add the garlic and tomatoes. Simmer for 5 minutes. Add the contents to the stockpot along with the wine and tomato juice and herbs. Simmer for 10 more minutes.

  3. Arrange all the seafood, except for the shellfish, in layers in a large ovenproof casserole.

  4. Pour the sauce over the fish and simmer for 20 minutes. Add the shellfish. Serve in large bowls with shells and all. Fingers allowed.

  5. Serve with plenty of garlic bread and napkins.

Recipe Notes

Serve in large bowls with shells and all. Fingers allowed. Serve with plenty of garlic bread.