Cioppino is always a pleasure to make and especially a pleasure to eat.
This dish blesses you with an abundance of fresh seafood in one large bowl.
This is absolutely one of my favorite dishes.
I know I have many, but this classic seafood stew always satisfies my love for fish.
- 12 cherry stone clams, scrubbed
- 12 mussels, debearded
- 1/2 pound of medium sized shrimp, pealed and deviened leaving the tail on.
- 1/2 pound of sea scallops
- 1 pound of cooked crab meat
- 1 pound of whitefish, cut into 1 inch pieces
- 6 cloves of garlic, chopped
- 1 large yellow onions, chopped
- 1 small green bell pepper, chopped
- 1 small red bell pepper, chopped
- 3 stalks of celery, chopped
- 1/4 cup of extra virgin olive oil
- 1 Tbls of wine vinegar
- 1 28oz can of diced tomatoes
- 2 Tbls of tomato paste
- 1 and 1/2 cups of dry white wine
- 1 tsp of dried oregano
- 1/4 tsp of dried thyme
- 1/4 tsp of rosemary
- 2 bay leafs
- 1 Tbls of red pepper flakes
- 1 tsp of salt
- 1/2 tsp of freshly grated black pepper
- 1/4 cup of fresh parsley
- In a large 5 or 6 quart pot sauté the garlic, celery, onions and bell peppers until tender, around 5 minutes.
- Stir in wine vinegar, white wine, tomatoes and tomato paste.
- Season with salt, pepper, oregano, thyme, rosemary and red pepper flakes.
- Add the mussels and clams. Cover and simmer for around 15 minutes until they open. Discard any unopened shells.
- Add the shrimp, scallops, whitefish, cover and cook for 5 minutes more then and the cooked crab for 2 more minutes.
Serve garnished with parsley. Serves 6 to 8. Folks this dish looks complicated but it’s not. It’s so good it’s worth the time.