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Northwest Cioppino

Quick.easy.cooking's picture
Ingredients
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Chopped shallots 1 Cup (16 tbs)
  Garlic 6 Clove (30 gm), minced
  Celery ribs 3 , chopped
  Yellow onion 1 Large, chopped
  Green bell pepper 1 , sliced into 2-inch julienne strips
  Red bell peppers 2 , sliced in 2-inch julienne strips
  Orange 1 Medium, both grated peel and juice
  Red pepper flakes 1 Teaspoon
  White dry vermouth 1 Cup (16 tbs)
  Fish/Chicken stock 2 Cup (32 tbs)
  Tomato paste 6 Ounce (1 Can)
  Canned chopped tomatoes with juice 28 Ounce (1 Can)
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
  Dried basil 1 Teaspoon
  Dried oregano 1 Teaspoon
  Dried thyme 1 Teaspoon
  Crumbled saffron threads 1 Teaspoon
  Bay leaf 1
  Golden clams 2 Pound, well washed
  Black mussels 2 Pound, well washed
  Prawns 1 Pound, peeled, deveined, with tails left on
  Dungeness crabs 3 , cooked, cleaned and broken in half
  Halibut fillet/Cod 2 Pound, cut in 1 1/2-inch cubes
Directions

1. In a large, heavy stockpot, combine olive oil, shallots, garlic, celery and onion. Saute over medium heat, stirring frequently, until onion is transluce nt and tender, 5-6 minutes. Do not brown.
2. Add bell peppers and saute for 5-6 minutes, stirring frequently.
3. Add all remaining ingredients except seafood. Bring to a boil. Reduce heat to a light simmer and cook for 20 minutes, stirring occasionally.
4. Add clams and mussels. Simmer for 4 minutes.
5. Add prawns, crabs and halibut. Simmer for 5-6 minutes, or until prawns are opaque.
6. Divide seafood equally into 6 large soup bowls.Top with broth and serve with French/sourdough bread and butter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Northern Italian
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Seafood
Servings: 
36

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