Cioppino Recipe:
2 tbls olive oil
1 med shallot diced
2 stalks finely chopped celery
1/4 cup finely chopped bell pepper
1/2 cup finely chopped fennel
1 6 oz can tomato paste paste
1/2 cup white wine-chardonnay
1 8oz can diced tomatoes
1 8oz can tomato sauce
3 bay leaves
1 tsp paprika
8 cloves chopped raw garlic and 8 cloves roasted garlic mashed
8 cups crab stock, or seafoood stock
1-2 dungeness crab cleaned and cracked
1/2 lb large shrimp, shell split and deviened
1 lb clams in the shell, cleaned
1 lb mussels in the shell, scrubbed
6 oz halibut cut into 1 inch squares
*1/2 lb scallops, squid or other optional
In a large stock pot add the olive oil and heat until it shimmers. Add the vegetables except the garlic and saute for 3 minutes or so over medium heat. Add the tomato paste and the garlic and continue to saute until the paste wants to stick to the pan. Add the wine at this point and cook a minute or so until the alcohol burns off. Add the rest of the ingredients except for the fish and shellfish and simmer for 30 minutes to an hour. Add the halibut, then the shrimp, then clams and mussels. Add the crab last after the mussels and clams open. Grill some french bread slices and rub with a clove of garlic .
Serve in large bowls with plenty of napkins, the grilled bread to dip in the delicious broth, and a nice glass of wine!