Sardine Factory Cioppino

Sardine Factory Cioppino

Sardine Factory Cioppino

Ingredients

  • 1 tablespoon olive oil
  • 1 cup onion, chopped
  • 1 tablespoon garlic, minced
  • 2 cups dry white wine
  • 1 pound firm ripe tomatoes, rinsed and chopped
  • ½ cup tomato paste
  • 2 tablespoons fresh basil, minced
  • ½ teaspoon pepper
  • 1 pound white fleshed fish, halibut
  • ½ pound shrimp, deveined, shelled
  • ½ pound scallops
  • 2 lbs. dungeness crab
  • 1 ½ pounds clams
  • ¼ cup parsley, chopped
  • 1 loaf crusty bread
  • lemon wedges

Instructions

  1. 1. Pour olive oil into a 5- to 6-quart pan over medium-high heat; when hot, add onion and garlic and stir often until onion is limp, 3 to 5 minutes. Add wine, tomatoes (with their juice if canned), tomato paste, basil, and pepper; bring mixture to a boil over high heat, then reduce heat and simmer, stirring often, for 10 minutes. Add salt to taste.
  2. 2. Meanwhile, rinse and drain fish, shrimp, scallops, and crab; cut fish into 1- to 2-inch pieces. Scrub clams. Gently stir fish, shrimp, scallops, and clams into tomato broth; cover and simmer just until fish, shrimp, and scallops are opaque but still moist-looking in center of thickest part (cut to test) and clams have popped open, 7 to 9 minutes. Discard any clams that don't open. Add crab and press gently to immerse in broth; cover and cook just until hot, 2 to 3 minutes.
  3. 3. Ladle cioppino into wide bowls and sprinkle with parsley. Serve with bread and lemon wedges.
https://www.fperkins.com/recipes/sardine-factory-cioppino-5.php

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