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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 10 |
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A wonderfully yummy cioppino without the shell mess when eating. This recipe makes a large pot. It is not cheap but so worth the expense and the leftovers freeze very well. Ingredients:
1/2 cup olive oil |
1/4 cup butter |
1 large onion, chopped |
1 1/2 cups celery & leaves, chopped fine |
5 garlic cloves, minced |
3 (14 1/2 ounce) cans diced tomatoes |
2 (8 ounce) cans tomato sauce |
1 (6 ounce) can tomato paste |
2 (14 1/2 ounce) cans chicken broth |
2 (8 ounce) jars clam juice |
2 cups dry white wine |
3 bay leaves |
3 tablespoons dried basil |
3 teaspoons dried oregano |
1/2 cup dried parsley |
1 1/2 teaspoons dried thyme |
3 tablespoons old bay seasoning |
1 pinch saffron |
2 lbs cod fish fillets, cubed |
1 1/2 lbs large shrimp, peeled and deveined |
1 1/2 lbs bay scallops |
3 lobster tails, shell removed and meat cubed |
2 (10 ounce) cans clams, drained |
2 cups crabmeat |
Directions:
1. Heat olive oil and butter in large stock pot. Saute onion and celery until tender over medium heat, about 10 minutes. Add garlic and continue to saute for 3 or 4 more minutes. Add tomatoes, tomato sauce, tomato paste, chicken broth, clam juice, wine, bay leaves, basil, oregano, parsley, thyme, Old Bay seasoning and saffron. Bring sauce to a simmer. Cover and continue to simmer for a half hour over low heat. Taste and adjust seasonings if needed. Continue to simmer for another half hour.
2. Add lobster meat and scallops, bring back to a simmer and cook for 15 minutes. Add clams, shrimp and cod continue to simmer for 5 minutes until cod is flakey and shrimp are pink. Gently add crabmeat and heat through about 2 minutes.
3. Serve in bowls with a good sour dough french bread and a green salad.
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