Seattle-style cioppino
Yield: 4 Servings MMM
Ingredients:
- 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
Instructions:
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. Source: Il Bistro Restaurant Seattle WA Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120
