Southern California Cioppino |
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Prep Time: 30 Minutes Cook Time: 135 Minutes |
Ready In: 165 Minutes Servings: 8 |
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This popular dish originated around Monterey Bay, California. This version, created in San Diego, has a southwest flavor. Serve with large bibs, crab shell crackers, extra bowls for the shells, and finger bowls if you wish. Nice served in large, shallow bowls alongside crusty sourdough bread, a green salad, and chilled white wine. You can vary the seafood according to the catch of the day, yours or your market's. Ingredients:
1/4 cup olive oil |
1 onion, chopped |
4 stalks celery, chopped, with leaves |
4 carrots, sliced |
4 potatoes, peeled and cubed |
1 tablespoon minced garlic |
1/4 cup chopped parsley |
2 tablespoons chopped fresh cilantro |
1 (28 ounce) can crushed tomatoes |
2 cups tomato juice |
2 (8 ounce) jars clam juice |
1/2 cup white wine |
2 teaspoons dried basil |
1 1/2 teaspoons dried oregano |
1 tablespoon dried thyme |
3/4 teaspoon chili powder |
1/8 teaspoon cayenne pepper |
salt and pepper to taste |
1 pound halibut steaks, cubed |
1 pound medium shrimp - peeled and deveined |
1 pound mussels, cleaned and debearded |
2 pounds clams in shell, scrubbed |
1 pound cooked crabmeat |
1 pound bay or sea scallops, rinsed and drained |
Directions:
1. Heat the oil in a large stockpot over medium heat. Stir in the onion, celery, carrots, potatoes, and garlic, and cook 5 to 10 minutes. Add parsley, cilantro, tomatoes, tomato juice, clam juice, white wine, basil, oregano, thyme, chili powder, cayenne pepper, salt and black pepper. Reduce heat and simmer for 2 hours.
2. Approximately 15 to 20 minutes before you are ready to serve the cioppino, stir in the fish, shrimp, mussels, clams, crab, and scallops. Continue to cook and stir approximately 5 minutes, or until the shrimp are pink and the clams and mussel shells have opened. Remove any unopened mussels or clams before serving.
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