Name: Cioppino
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4
Ingredients: For the Cioppino:; 1 Tbsp extra virgin olive oil; 1 Tbsp unsalted butter; 1 clove garlic (chopped); ¼ cup white wine (4 Tbsp); ½ lb little neck clams; ¼ lb mussels; 8 cups Cioppino Sauce (2 QT; recipe follows); ¼ tsp Worcestershire sauce; 1½ lb dungeness crab (cooked, cleaned and cracked; to save time, you can use ¼ lb (113 g) cooked crab meat instead); ¼ lb shrimp (shell-on if possible for more flavor); ¼ lb squid tubes (cut into rings); ½ lb firm-fleshed white fish fillets (I used Pacific cod cut in 2-inch (5-cm) cubes); 2 oz bay scallops; For the Cioppino Sauce:; 2 Tbsp extra virgin olive oil; ½–1 onion (halved and thinly sliced); 1 fennel bulb (halved, core removed, and thinly sliced); 4 cloves garlic (chopped); 2 bay leaves; 4 Tbsp parsley (chopped); 2 Tbsp basil (chopped); 2 sprigs fresh thyme; 1 can tomatoes (14.5 oz, 411 g; peeled, crushed by hand); 1 can tomato sauce (15 oz, 425 g); 2 cups clam juice (2 bottles; 8 oz, 237 ml each); ⅛ tsp Worcestershire sauce; ½ Tbsp brown sugar; freshly ground black pepper (to taste); crushed red pepper (red pepper flakes) (to taste)

Ingredients

(Servings: 4)

1 Tbsp extra virgin olive oil

1 Tbsp unsalted butter

1 clove garlic (chopped)

¼ cup white wine (4 Tbsp)

½ lb little neck clams

¼ lb mussels

8 cups Cioppino Sauce (2 QT; recipe follows)

¼ tsp Worcestershire sauce

1½ lb dungeness crab (cooked, cleaned and cracked; to save time, you can use ¼ lb (113 g) cooked crab meat instead)

¼ lb shrimp (shell-on if possible for more flavor)

¼ lb squid tubes (cut into rings)

½ lb firm-fleshed white fish fillets (I used Pacific cod cut in 2-inch (5-cm) cubes)

2 oz bay scallops

2 Tbsp extra virgin olive oil

½–1 onion (halved and thinly sliced)

1 fennel bulb (halved, core removed, and thinly sliced)

4 cloves garlic (chopped)

2 bay leaves

4 Tbsp parsley (chopped)

2 Tbsp basil (chopped)

2 sprigs fresh thyme

1 can tomatoes (14.5 oz, 411 g; peeled, crushed by hand)

1 can tomato sauce (15 oz, 425 g)

2 cups clam juice (2 bottles; 8 oz, 237 ml each)

⅛ tsp Worcestershire sauce

½ Tbsp brown sugar

freshly ground black pepper (to taste)

crushed red pepper (red pepper flakes) (to taste)

Diamond Crystal kosher salt (to taste)

Cioppino

Ingredients

For The Cioppino

For The Cioppino Sauce

Steps

Nutrition Facts

Comments

Cioppino

Ingredients

For The Cioppino

For The Cioppino Sauce

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts