|Cook Time||45 minutes|
- 4 cloves garlic minced
- 2 medium onions finely chopped
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon red chili flake
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 1 bell pepper large dice
- 2 tablespoons tomato paste
- 1 1/2 cups dry red wine
- 6 medium tomatoes chopped reserving all liquid OR 1 (32-ounce) can whole plum tomatoes, drained, reserving juice, and chopped
- 1 cup bottled clam juice *If you do not want to use clam juice replace with broth
- 1 cup chicken or vegetable broth
- 1 1/2 pounds littleneck clams scrubbed
- 1 pound white fish like halibut or snapper cut into 1 ½chunks
- 1 pound large shrimp shelled and deveined, 16 to 20
- 3/4 pound sea scallops abductor muscle removed if necessary
- 1/4 cup parsley fresh, finely chopped
- 3 tablespoons basil fresh, chopped
- Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.
- Add clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.) Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf, then return clams to pot and gently stir in parsley and basil.
- Serve cioppino immediately in large soup bowls. Can serve with rice or good bread!
Recipe by Olivia Myers.