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Cioppino
Cioppino combines a delicious variety of seafood in a rich, tomato-based broth. Every spoonful is bursting with fantastic flavors from the ocean!
Ingredients
2 pounds 16-20 count shell-on raw deveined shrimp, thawed
2 quarts seafood of fish stock (boxed stock found in supermarket soup isle)
2 10-ounce cans whole belly clams (Bumblebee is a good brand found in the canned tuna isle)
1 small bunch fresh flat leaf parsley
1/2 cup extra virgin olive oil, divided
1 cup yellow onion, diced
1 cup shallots, diced
1 medium bunch of scallions, sliced (tops and bottoms)
1 cup green bell pepper, diced
2 tablespoons fresh garlic, minced
1 1/2 cups white wine
1 6-ounce can tomato paste
1 28-ounce can whole San Marzano tomatoes, we like Cento
1 1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
Pinch of red pepper flakes
2 pounds thick cod filets, cut into 2–3 inch pieces
1 16-ounce can refrigerated crab meat, Jumbo Lump or Claw Meat (We used Chicken of the Sea brand.)
Kosher salt, as needed (you may not need to add any if your stock is salty)
Parmesan cheese, for serving if desired
1 loaf crusty bread to serve with the finished cioppino.
Instructions
- Peel the shells from the thawed shrimp and place in a medium pot. Set the peeled shrimp aside for later.
- Add two quarts of the stock and drain the juice from the two cans of clams into the pan, saving the clams for later in this recipe. Add the parsley stems to the pot and bring to a boil, then lower to a fast simmer and cook to reduce the liquid to 1 ½ quarts. Discard the solids once reduced. Keep stock warm until later in the recipe.
- In a 7-quart soup pot or Dutch oven, heat 1/3 cup of the olive oil over medium high heat and add the onions, shallots, scallions, bell pepper and garlic and stir and cook for five minutes.
- Add the white wine and simmer for three minutes.
- Add the tomato paste and stir. Then use your hands and squish the whole tomatoes into the pot and pour in the juice.
- Add the stock from earlier, oregano, black pepper and red pepper flakes and bring to a simmer and cook for five minutes or until the vegetables are tender.
- Add the cod pieces and the shrimp and cook just until the cod starts to flake, about 3-4 minutes.
- Add the canned clams from earlier and the whole can of crab meat and stir gently just to combine.
- Heat to serving temperature and taste for salt and add as you see fit. We added one teaspoon.
- While the Cioppino cooks, slice the bread into thick slices and brush both sides with the remaining olive oil and grill on both sides on a ribbed grill pan, adding a weight to the tops while grilling to get a nice crust on the bread.
- Chop some of the parsley and serve over each portion with the grilled bread.
- Optional Parmesan cheese can also be served over the side.
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