Seattle-Style Cioppino
Yield
8 servingsPrep
35 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sweet pepper sauce | |||
| 2 | tablespoons |
olive oil
|
|
| 1 | medium |
sweet red bell peppers
stemmed, seeded and chopped |
|
| 1 | medium |
green bell peppers
stemmed, seeded and chopped |
|
| 1 | medium |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 2 | tablespoons |
basil
fresh, minced |
|
| 1 | teaspoon |
oregano
dried |
|
| 28 | ounces |
tomatoes, canned
in juice, coarsley chopped |
|
| 8 | ounces |
clam juice
|
*
|
| 1 | cup |
red wine
italian merlot |
*
|
| cioppino | |||
| 2 | tablespoons |
olive oil
|
|
| 1 | each |
sweet yellow bell peppers
stemmed, seeded and cut into chunks |
|
| ½ | each |
onions
cut into chunks |
|
| 1 | large |
garlic cloves
minced |
*
|
| 1 | large |
italian plum (roma) tomatoes
sliced |
|
| 3 | tablespoons |
lemon juice
fresh |
|
| 1 | pound |
mussels
live, scrubbed and beards removed |
|
| 1 ½ | pounds |
red snapper fillets
cut into chunks |
|
| ½ | pound |
shrimp
unshelled |
|
| 2 | pounds |
dungeness crab
cooked, or other crab, cleaned and cracked, with body section cut into pieces |
* |
| ½ | pound |
calamari
cut into rings |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sweet pepper sauce | |||
| 3E+1 | ml |
olive oil
|
|
| 1 | medium |
sweet red bell peppers
stemmed, seeded and chopped |
|
| 1 | medium |
green bell peppers
stemmed, seeded and chopped |
|
| 1 | medium |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 3E+1 | ml |
basil
fresh, minced |
|
| 5 | ml |
oregano
dried |
|
| 809.2 | ml/g |
tomatoes, canned
in juice, coarsley chopped |
|
| 231.2 | ml/g |
clam juice
|
*
|
| 237 | ml |
red wine
italian merlot |
*
|
| cioppino | |||
| 3E+1 | ml |
olive oil
|
|
| 1 | each |
sweet yellow bell peppers
stemmed, seeded and cut into chunks |
|
| 0.5 | each |
onions
cut into chunks |
|
| 1 | large |
garlic cloves
minced |
*
|
| 1 | large |
italian plum (roma) tomatoes
sliced |
|
| 45 | ml |
lemon juice
fresh |
|
| 453.6 | g |
mussels
live, scrubbed and beards removed |
|
| 680.4 | g |
red snapper fillets
cut into chunks |
|
| 226.8 | g |
shrimp
unshelled |
|
| 907.2 | g |
dungeness crab
cooked, or other crab, cleaned and cracked, with body section cut into pieces |
* |
| 226.8 | g |
calamari
cut into rings |
* |
Directions
Sweet Pepper Sauce: Heat olive oil over medium heat in a large skillet.
Add peppers, onions and garlic and sauté until soft, about 10 minutes.
Add basil, oregano, tomatoes and liquid, clam juice and wine.
Reduce heat and simmer, uncovered, 1 hour, stirring occasionally.
Keep warm.
Cioppino: Heat olive oil over medium-high heat in a large Dutch oven or kettle.
Add yellow pepper, onion and garlic and sauté until soft, about 5 minutes.
Add tomato and lemon juice and cook 2 minutes.
Add mussels, clams, fish and shrimp.
Cover and cook over medium heat 5 minutes.
Add crab and Sweet Pepper Sauce.
Cover and simmer 5 minutes. Stir in calamari.
Cover and cook 2 to 3 minutes longer or until calamari is opaque throughout, shrimp is pink and opaque, fish is cooked through, crab is hot and mussels and clams have opened.
Discard any unopened mussels or clams.
Serve cioppino in tureen or large soup bowls, dividing various ingredients among the bowls.
