Seattle-style cioppino
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Seattle-style cioppino
  Soups    Fish  
Last updated 6/12/2012 1:22:34 AM. Recipe ID 55257. Report a problem with this recipe.
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      Title: Seattle-style cioppino
 Categories: Soups, Fish, Kooknet
      Yield: 4 Servings
 
MMMMM---------------------SWEET PEPPER SAUCE--------------------------
      2 tb Olive Oil
      1 md Red Bell Pepper, stemmed,
           Seeded and chopped
      1 md Green Bell Pepper, stemmed,
           Seeded and chopped
      1 md Onion, chopped
      2    Cloves Garlic, minced
      2 tb Fresh Basil Leaves, minced
      1 ts Dried Oregano
     28 oz Can Whole Tomatoes in
           Juice, coarsley chopped
      8 oz Bottle Clam Juice
      1 c  Italian Merlot Wine

MMMMM--------------------------CIOPPINO-------------------------------
      2 tb Olive Oil
      1    Yellow Bell Pepper, stemmed,
           Seeded and cut into chunks
    1/2    Onion, cut into chunks
      1 lg Clove Garlic, minced
      1 lg Plum Tomato, sliced
      3 tb Fresh Lemon Juice
      1 lb Live Mussels, scrubbed and
           Beards removed
  1 1/2 lb Red Snapper, cut in chunks
    1/2 lb Unshelled Shrimp
      2 lb Cooked Dungeness or other
           Crab, cleaned and cracked
           With body section cut into
           Pieces
    1/2 lb Calamari Mantles, cut into
           Rings
 
  Sweet Pepper Sauce: Heat olive oil over medium heat in a large
  skillet. Add peppers, onions and garlic and saute until soft, about
  10 minutes. Add basil, oregano, tomatoes and liquid, clam juice and
  wine. Reduce heat and simmer, uncovered, 1 hour, stirring
  occasionally. Keep warm.
  
  Cioppino: Heat olive oil over medium-high heat in a large Dutch oven
  or kettle. Add yellow pepper, onion and garlic and saute until soft,
  about 5 minutes. Add tomato and lemon juice and cook 2 minutes.
  
  Add mussels, clams, fish and shrimp. Cover and cook over medium heat 5
  minutes. Add crab and Sweet Pepper Sauce. Cover and simmer 5 minutes.
  Stir in calamari. Cover and cook 2-3 minutes longer or until calamari
  is opaque throughout, shrimp is pink and opaque, fish is cooked
  through, crab is hot and mussels and clams have opened. Discard any
  unopened mussels or clams.
  
  Serve cioppino in tureen or large soup bowls, dividing various
  ingredients among the bowls.
  




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Recipe ID 55257 (Apr 03, 2005)

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