Ingredients
The following ingredients have 6 Servings
- 1/4 cup olive oil
- 1/4 cup shallots (chopped, approximately 3 shallots)
- 1/4 cup fennel (chopped)
- 2 Tablespoons garlic (minced, approximately 4 garlic cloves)
- 1 bay leaf
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano (crumbled)
- 1/2 teaspoon dried thyme (crumbled)
- 2 Tablespoons tomato paste
- 1 teaspoon salt (or to taste)
- Ground black pepper to taste
- 1 1/2 cups dry white wine
- 1 cup chicken broth
- 2 bottles clam juice
- 28 ounce can pureed plum tomatoes
- 1/2 - 1 teaspoon Old Bay Seasoning (or to taste)
- Splash of red wine
- 1 pound king crab legs (thawed and cut into pieces, shell intact)
- 1 pound littleneck clams (well scrubbed)
- 1 pound uncooked large shrimp (21-25 per pound, cleaned and deveined, tail segment intact)
- 3/4 - 1 pound sea scallops
- 1 1/2 pounds assorted firm-fleshed fish such as halibut, cod, red snapper, or salmon (cut in 2-inch pieces)
- chopped parsley or basil (if desired for garnishing)
Instruction
- In a large pot or Dutch oven, cook shallots and fennel in oil over moderate heat until translucent, about 5 minutes.
- Add garlic and sauté for 2 more minutes.
- Add the bay leaf, red pepper flakes, oregano, thyme, tomato paste, salt and pepper and mix well.
- Add all remaining ingredients, except for the seafood and garnish, and bring to a simmer.
- Cover and cook on medium-low for 30 minutes.
- Season shrimp, scallops and fish pieces lightly with salt and pepper and set aside.
- Once the sauce is done cooking, add crab pieces and clams to the pot and simmer, covered until clams have opened, about 5 minutes. Discard any unopened clams.
- Using a slotted spoon, transfer clams to a bowl and set aside.
- Add shrimp, scallops and fish to the pot and simmer, covered until the fish is cooked through, about 5 minutes.
- Return clams to pot and heat through.
- Ladle the Cioppino into large soup bowls and garnish with chopped parsley or basil.
- Serve with country style bread.
