CIOPPINO
1/3 cup
olive oil
2 cups chopped onion
1/4 cup chopped green bell pepper
4 large cloves garlic, chopped
Salt and pepper to taste
4 cups canned Italian plum tomatoes, chopped
2 cups dry red wine
1 1/2 cups fish stock or water
4 tablespoons tomato paste
1 cup chopped parsley
1 tablespoon each minced fresh rosemary, thyme, and oregano
1 bay leaf
1/2 teaspoon red pepper flakes
1 medium-size Dungeness crab, cracked and separated into sections
1 pound shrimp, heads on
1 1/2 pounds halibut, cut into 2-inch chunks
1 black sea bass
1 dozen mussels, scrubbed and de-bearded
1 dozen hard-shell clams, scrubbed
3/4 pound sea scallops, in shell
Fresh lemon juice to taste
Heat the
oil in a large casserole set over moderate heat. Add the onions,
pepper, garlic and salt and pepper and cook the vegetables, stirring
occasionally, for 5 minutes. Add the tomatoes, red wine, stock, tomato
paste, 1/2 cup of the parsley, the rosemary, thyme and oregano, bay
leaf, and red pepper flakes. Bring to a boil and simmer, covered, for
30 minutes.
Add the
crabs, shrimp, halibut, and sea bass to the casserole and simmer,
covered, for 15 minutes. Add the mussels, clams, and scallops and
simmer. covered, for 10 minutes more, or until mussels, clams, and
scallops open. Correct the seasoning adding lemon juice, salt and
pepper to taste. Sprinkle with remaining parsley.
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