Cioppino
Ingredients
- 6 green onions, chopped
- 1 green bell pepper, chopped
- 2 or 3 leeks, white part only
- 1 Tbsp garlic
- 1 onion, chopped
- 1/2 cup minced fresh parsley
- 1/2 cup olive oil
- 2 bay leaves
- 1 tsp dried rosemary
- 1 tsp dried thyme
- one-pound can whole tomatoes
- one-pound can tomato sauce
- one-pound can tomato puree
- 2 cup red wine
- salt and pepper to taste
- 1 pound crab legs or claws, cracked
- 18 cleaned clams or mussels
- 1 pound filleted snapper, grouper or other white fish, cut into 1 1/2" pieces
- 1 pound shrimp, peeled and deveined
- 1/2 pound scallops or oysters
Instructions
Serves 4. Prepare the leeks by halving them, washing well under running water, then chopping. In a large saucepan, cook the green pepper, leeks, garlic, onions, and parsley in the oil over moderate heat, stirring, until the onion is softened, about five minutes. Add bay leaves, thyme, rosemary, tomatoes, sauce, puree, wine, and salt and pepper. Bring to a boil and simmer, uncovered, stirring often, for about 30 minutes. (The original recipe specifies an hour and 30 minutes, but I can find no difference in the taste of the broth when I stop after 30 minutes. Longer cooking time *will* thicken the broth more.) Layer the seafood in a large casserole or stewpot and pour the broth over it. Bring back to a boil and cook, this time covered, over moderately low heat, for 20 minutes, or until the clams are opened. Discard the bay leaves and any unopened clams.