Cioppino Recipe



  • 3 pounds halibut, sea bass, or other firm white fish, cut into inch-long cubes
  • 1 large (2 lb or more) cooked Dungeness crab (hard shell)
  • 1 pound (or more) of large shrimp
  • 2 pounds little neck clams and/or mussels (mussels should be scrubbed clean and beards removed right before cooking)


  • 1/2 cup olive oil
  • 1 1/2 cups chopped onion (1 large onion)
  • 1 cup chopped bell pepper (1 large bell pepper)
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 28-ounce can 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


1 Steam clams and mussels: Steam mollusks (clams and mussels) in a very bit of water (about 2 cups) till they merely open. Set aside. Strain and reserve the preparation broth.

2 Prepare the parched crab: take away the crabmeat from the body and use a nutcracker to crack the shells so the meat is simply removed once it's served (leave the meat within the shell).

Break the body in 0.5, so cut every 0.5 once more into either halves or thirds. will|you'll|you'll be able to} prefer to keep the crab meat within the body segments and serve it that method (more work for the eater) otherwise you can sense the crab meat from the body segments.

If you decide out the crab meat, attempt to keep it in huge chunks. Keep the highest shell of the crab for creating stock.

Note you'll be able to use ready fish or shellfish stock, otherwise you will create your own. If you're not creating your own stock, you'll be able to discard the crab high shell body. If ready shellfish stock isn't out there, i'd mix some ready fish stock (available at several markets, together with merchant Joe's) with clam juice.

3 Prepare the shrimp: Split the shrimp shells down the rear and take away the black vein. (See the way to peel and devein shrimp.) I found the simplest thanks to do that, while not removing the shell, is to get the shrimp on its facet and insert alittle knife into the big finish of the shrimp, with the blade inform outward from the rear (away from the shrimp and your hands).

Once you've got split the shrimp shells, you'll be able to flip the knife toward the shrimp, and cut in a very very little to seek out the black vein. Pull out the vein the maximum amount as you'll be able to. you'll be able to in all probability conjointly use a try of room scissors to chop the backs of the shrimp.

Alternatively, you'll be able to shell the shrimps and devein them. Shell-on imparts additional flavor; shell-off is simpler to eat.

4 create the soup base: in a very deep 8-quart coated pot, sauté onions and bell pepper on medium heat in oil till soft. Add the garlic, sauté one minute additional.
Add tomatoes, broth from the mollusks, red wine, juice, fish or shellfish stock, the herb bouquet, and salt and pepper to style.

Bring to a simmer and cook, uncovered, for twenty minutes. take away herb bouquet. style and proper seasoning.

5 Add fish and shellfish: Add the fish and cook, covered, till the fish is simply parched through, concerning three to five minutes.

Add the steamed mollusks, crabmeat, and shrimp. Heat simply till shrimp ar parched (just 2-3 minutes, till they're bright pink). don't cook.
6 Serve: Serve in massive bowls, shells enclosed. Sprinkle with minced parsley. Serve with crusty French or light bread and a strong wine.

Have many napkins out there, a couple of further bowls for the shells, and nut buggy and little forks for the crab.

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