Monterey Bay Cioppino
INGREDIENTS
•
PREP TIME: 1½ Hours
•
SERVES: 6
•
COMMENT:
•
I first tasted Cioppino in Monterey, California, at the Sardine Factory restaurant. The owner and my good friend, Bert Cutino, made the dish from his father's original recipe brought to California from Sicily.
•
INGREDIENTS:
•
¼ cup extra virgin olive oil
•
2 cups sliced onion
•
¼ cup sliced garlic
•
¼ cup tomato paste
•
1 cup Chardonnay
•
2½ pounds ripe tomatoes, peeled, seeded and chopped
•
1 cup yellow bell pepper, diced
•
2 tbsps chopped flat leaf parsley
•
1 tbsp minced fresh thyme leaves
•
1 bay leaf
•
3 cups bottled clam broth
•
2 cups chicken broth, low sodium if using canned
•
¼ cup fresh basil leaves, sliced
•
1 dozen fresh clams, in shell
•
1 dozen fresh mussels, in shell
•
1 pound large shrimp, peeled and deveined
•
¼ pound sea scallops, trimmed
•
½ cup red snapper or cod, cubed
•
½ pound jumbo lump crabmeat
•
Kosher salt and freshly ground pepper to taste
Comments & Reviews
Just A Pinch Sweepstakes