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How to cook Cioppino easy recipe
Ingredients :
Seafood:
3 pounds halibut, sea bass, or other firm white fish, cut into inch-long cubes
1 large cooked Dungeness crab
1 pound large shrimp
2 pounds clams, mussels, or oysters
For sauce:
1/2 cup olive oil
1 1/2 cups chopped onion
1 cup chopped green bell pepper
3 coves garlic, minced
1 teaspoon salt
1 can (28-ounce) tomatoes
Broth from the mollusks
2 cups red wine
2 cups tomato juice
2 cups fish or shellfish stock
An herb bouquet of bay leaf, parsley, and basil wrapped in a layer of cheesecloth and secured with kitchen string
Salt and pepper to taste
1/2 cup minced parsley for garnish
directions :
1. Steam mollusks in a cup of water until they begin to open. Set aside,
strain, and reserve the cooking broth.
2. If using crab, remove the crab legs from the body and use a nut cracker to crack the shells so that the meat can be easily removed once it is served. Break the body in half, and then cut each half again into either halves or thirds. Keep the top shell of the crab for making stock.
3. Split the shrimp shells down the back and remove the black vein. The easiest way to do this, without removing the shell, is to lay the shrimp on its side and insert a small knife into the large end of the shrimp. Once you have split the shrimp shells, you can turn the knife toward the shrimp and cut in to find the black vein. Pull out the vein as much as you can. You can also use a pair of kitchen scissors to cut the backs of the shrimp.
4. In a deep 8-quart covered pot, sauté onions and green pepper in olive oil
over medium heat. Add the garlic and sauté for one more minute. Next, add tomatoes, broth from the mollusks, red wine, tomato juice, shellfish stock, the herb bouquet, and salt and pepper to taste. Bring everything to a simmer and cook, uncovered, for 20 minutes. Remove herb bouquet.
5. Add the fish and cook for three to five minutes, covered, until the fish is just cooked through. Add the steamed mollusks, crabmeat, and shrimp. Heat just until shrimp are cooked to a bright pink color. Do not overcook.
6. Serve in large bowls, shells included. Sprinkle with minced parsley. Serve with crusty French or Italian bread. Have plenty of napkins available, a few extra bowls for the shells, and nut crackers and tiny forks for the crab.
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