You are here

Cohen's Cioppino

admin's picture
Ingredients
  Olive oil 1⁄2 Cup (8 tbs)
  Onions 2 Large, thinly sliced
  Leeks 1 1⁄2 Pound, ends trimmed, cut in half lengthwise, rinsed, and diagonally sliced 1/2 inch thick
  Garlic 3 Clove (15 gm), pressed / minced
  Chopped parsley 1⁄4 Cup (4 tbs)
  Dried bay leaves 4
  Dried oregano leaves 1⁄2 Teaspoon
  Dried thyme leaves 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Saffron threads 1 Teaspoon
  Canned diced tomatoes/6 cups 3/4-inch-diced firm-ripe tomatoes 56 Ounce (2 Cans, 28 Ounce Each)
  Tomato sauce 32 Ounce (2 Cans, 16 Ounce Each)
  Dry white wine/Dry red wine / some of each 1 Quart
  Clams 24 , well scrubbed (2 Inch Wide, Suitable For Steaming)
  Mussels 24 , well scrubbed and beards trimmed (Small Ones, About 3 Inches Long)
  Jumbo shrimp 1 1⁄2 Pound, shelled and deveined (About 16 To 20 Per Pound, Extra Jumbo Type)
  Firm light flesh fish steak 1 1⁄2 Pound, cut into 1 1/2-inch chunks (Such As Shark Or Swordfish)
  Cooked dungeness crab 4 Pound, cleaned and cracked
  Salt To Taste
  Liquid hot pepper seasoning To Taste
Directions

In a 12- to 14-quart pan, combine oil, onions, leeks, garlic, parsley, bay leaves, oregano, thyme, pepper, and saffron; cook over medium-high heat, stirring occasionally, until onion is limp.
Add tomatoes and juice, tomato sauce, and wine.
Cover and boil gently until flavors are blended, about 15 minutes with canned tomatoes, 45 minutes with fresh tomatoes.
Add salt and hot pepper seasoning to taste.
If made ahead, cool, cover, and chill until the next day.
To continue, heat until simmering.
Add clams, mussels, shrimp, and fish chunks; cover and simmer 10 minutes.
Add crab and simmer, covered, just until crab is hot and clams and mussels open, about 10 minutes longer.
Ladle cioppino into wide bowls.

Recipe Summary

Method: 
Stewed
Ingredient: 
Seafood
Servings: 
52

Rate It

Your rating: None
3.994735
Average: 4 (19 votes)