Cioppino
Instructions
firm fleshed fish such as bass, snapper, swordfish or halibut, cut into chunks 1 lb.
extra large shrimp, shelled and deveined 1/2 lb.
sea scallops 12 oz..
lump crabmeat Heat the olive oil in a soup pot.
Add the onion and bell peppers and cook over moderate heat for , or until vegetables have softened.
Add the garlic and cook another minute.
Add the carrot, tomatoes with their puree, tomato paste and wine.
Break up the tomatoes with a wooden spoon to make thick chunks.
Add the parsley, the bay leaf, oregano, thyme, cayenne pepper (the amount depends on spiciness desired) and some salt and pepper.
Bring to a simmer, cover the pot and cook for .
While the soup is cooking, scrub the clams and mussels and put them in a large saucepan.
Pour in the clam juice.
Bring to a boil over high heat, cover the pot, turn the heat to moderate and cook for or until shells have opened.
Discard any that do not open.
Remove the clams and mussels to a bowl.
Strain the cooking fluid and add it to the simmering soup.
After the soup has cooked for , add the fish, shrimp and scallops.
Cover the pan and cook for , or until fish is just cooked through.
Place equal amounts of crab, clams and mussels in large soup bowls.
Ladle Cioppino into the bowls.