Cioppino Recipe

To warm up with a bowl of home-cooked seafood stew, repeat after me - Cioppino! Cioppino! Full of flavor, this tomato based soup with clams, mussels, crab, shrimp, squid, fish, and scallops is a real treat for Sunday dinner. Enjoy with some crusty bread.

INGREDIENTS

For Cioppino:

• 1 Tbsp extra virgin olive oil
• 1 Tbsp unsalted butter
• 1 clove garlic (chopped)
• ¼ cup white wine
• ½ lb Little Neck clams
• ¼ lb mussels
• 2 quarts Cioppino Sauce

Cioppino Recipe

• 2 dashes Worcestershire Sauce
• 1-½ lb Dungeness crab (cooked, cleaned and cracked, to save time I bought ¼ lb cooked crab meat instead)
• ¼ pound shrimp (shell-on if possible for more flavor)
• ¼ lb squid tubes (cut in rings)
• ½ lb firm-fleshed white fish fillets (I used Pacific Cod, cut in 2-inch cubes)
• ⅛ lb bay scallops

For 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
• ¼ cup parsley (chopped)
• 2 Tbsp sweet basil (chopped)
• 2 sprigs fresh thyme
• 1 can tomatoes (14.5 oz) (peeled, crushed by hand)
• 1 can tomato sauce (15 oz)
• 2 bottles clam juice (2 8-oz bottle)
• Dash Worcestershire sauce
• ½ Tbsp brown sugar
• Freshly ground black pepper 
• crushed red peppers (red pepper flakes) 
• salt (kosher or sea salt; use half if using table salt) 

INSTRUCTIONS

Cioppino Sauce:

1. Heat the olive oil in a large saucepan over medium heat. Add the onions and fennel bulbs and sauté until translucent.
2. Add the garlic, bay leaves, parsley, basil and thyme, and cook, stirring, just to warm the garlic. Do not let it brown.
3. Stir in the crushed tomatoes, tomato puree, clam juice, Worcestershire sauce, brown sugar, black and red peppers, and salt to taste.
4. Bring to boil and skim off the scum and fat. Reduce heat to low-medium and simmer uncovered for about 45-60 minutes, stirring occasionally, until thickened.
5. ..........
6. .................

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