Northwest Seafood Cioppino
Kelli Richmond
ingredients
- 2 onions, chopped into medium-size pieces
- 4 cloves garlic, finely minced
- 1/4 cup minced parsley
- 1/2 cup diced celery
- 2 green bell peppers, seeded and cut into rings
- 1/4 cup olive oil
- 1 cup butter
- 2 tablespoons sugar
- 1 8-ounce can tomato sauce
- 2 6-ounce cans tomato paste
- 2 28-ounce cans tomatoes and liquid: pureed in blender or food processor
- 1/4 teaspoon allspice
- 1/4 teaspoon rosemary
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
- 1/4 teaspoon basil
- 6 peppercorns
- pinch cayenne
- 1 bay leaf
- 1 cup red wine
- 1 lemon, sliced thin
- 1 cup clam broth
- 2 pounds cracked crab
- 2 pounds prawns, washed, shelled, and deveined
- 1 pound clams, in shells
- 1 pound mussels, washed and beards removed
- 1-2 pounds white fleshy fish, such as halibut or cod
directions
- 1
In a large soup kettle, sauté onions, garlic, parsley, celery, and green bell peppers in oil and butter until golden brown. Add sugar, tomato sauce, tomato paste, tomatoes, spices, and herbs. Bring to a boil, reduce heat, and simmer 15 minutes. Add wine and cook slowly for 1 hour. The dish may be prepared ahead to this point and set aside.
- 2
Bring sauce to a boil; add lemon, clam broth, and seafood. Simmer for 20 minutes or until clams open. Serve in large bowls.
Source: Contributed by Mark Janci, kitchen testing Carol Stonich of Woodinville, WA
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