Cioppino

A healthy, traditional fish stew in a richly seasoned tomato broth.

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Ingredients:

• One head garlic? baked ahead
• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 1 teaspoon red pepper flakes
• 1/2 pound mushrooms, thickly sliced
• 1 tablespoon red wine vinegar
• 1 1/2 cups dry white wine
• 2 tablespoons fresh oregano
• 2 bay leaves
• 32 oz can (or a 28 oz can plus two tomatoes and juice from second can) of whole tomatoes including juice, pureed coarsely in a food processor
• 2 tablespoons tomato paste
• 3 tablespoons diced sundried tomatoes
• 2 pound cracked and cleaned Dungeness crab
• 1 pound small hard shelled clams, scrubbed well
• 1/2 pound shelled, deveined prawns
• 1/2 pound swordfish
• 2 tablespoons minced fresh parsley
• 1 teaspoons salt

Method

In a heavy pot (at least 5 quarts), cook garlic and onions in oil over moderate heat until onions are softened. Add pepper flakes, vinegar and boil until evaporated. Add wine, oregano, and bay leaves and simmer 5 minutes. Stir in mushrooms, tomato puree, tomato paste, and sundried tomatoes; bring to a boil. Add crabs and clams and simmer, covered, for 15-20 minutes. Add shrimp and fish to soup and simmer, covered, about 10 minutes or until seafood is cooked through. Avoid stirring as this tends to break up the seafood. Sprinkle with parsley and salt to taste (1-2 tsp).

Notes:

Number of servings: 4

Submitted By: lmhindsjunk
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