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| Southern California Cioppino |
"This popular dish originated around Monterey Bay, California. This model, created in San Diego, has a southwest flavor. Serve with big bibs, crab shell crackers, more bowls for the shells, and finger bowls in case you wish. Nice served in huge, shallow bowls along crusty sourdough bread, a inexperienced salad, and chilled white wine. You can vary the seafood according to the capture of the day, yours or your market's."
Ingredients :
- 1/4 cup olive oil
- 1 onion, chopped
- four stalks celery, chopped, with leaves
- 4 carrots, sliced
- 4 potatoes, peeled and cubed
- 1 tablespoon minced garlic
- 1/4 cup chopped parsley
- 2 tablespoons chopped sparkling cilantro
- 1 (28 ounce) can crushed tomatoes
- 2 cups tomato juice
- 2 (eight ounce) jars clam juice
- half cup white wine
- 2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- 1 tablespoon dried thyme
- 3/four teaspoon chili powder
- 1/eight teaspoon cayenne pepper
- salt and pepper to flavor
- 1 pound halibut steaks, cubed
- 1 pound medium shrimp - peeled and deveined
- 1 pound mussels, cleaned and debearded
- 2 kilos clams in shell, scrubbed
- 1 pound cooked crabmeat
- 1 pound bay or sea scallops, rinsed and tired
Instructions :
| Prep : 30M | Cook : 8M | Ready in : 2H45M |
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- Heat the oil in a large stockpot over medium warmth. Stir inside the onion, celery, carrots, potatoes, and garlic, and prepare dinner five to 10 minutes. Add parsley, cilantro, tomatoes, tomato juice, clam juice, white wine, basil, oregano, thyme, chili powder, cayenne pepper, salt and black pepper. Reduce warmth and simmer for two hours.
- Approximately 15 to 20 minutes earlier than you are equipped to serve the cioppino, stir in the fish, shrimp, mussels, clams, crab, and scallops. Continue to prepare dinner and stir about 5 minutes, or until the shrimp are crimson and the clams and mussel shells have opened. Remove any unopened mussels or clams before serving.
Notes :
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