Cioppino
This Cioppino recipe fills a 2-gallon Dutch oven and provides a very hearty supper for 8 or 9 and a little left over. We fix it every January during our annual Martin Luther King, Jr. holiday beach retreat.
Cioppino
Recipe Courtesy of Peter Gladhart
Serve with Pinot Gris
Serves 8
Prep Time: 1 hour 30 minutes
Cook Time:
Total Time:
Ingredients
3 lb ling cod, true cod, red snapper or similar firm fish. 1 lb salmon in the mix is a plus.
If you use salmon be sure to remove the skin.
3+ cups sliced onions
4-6 cloves garlic (you can’t have too much)
½ cup olive oil
2 large cans (28 oz) Italian tomatoes, undrained
2 large cans tomato sauce
Pinot Gris – 1 bottle or 1/2 Eco-pack
1 bunch chopped parsley
3 t. salt
2 t. dried basil or ¼ cup fresh basil leaves
1 T. or more oregano
1 t. pepper
1& ½ pounds washed steamer clams, in shell
1 & ½ pounds washed mussels, in shell
1-pound cooked shrimp and 1-pound fresh bay scallops
A NOTE ABOUT THE MUSSELS
If you harvest your own mussels a few hours before cooking they taste much better than those that have spent days behind the seafood counter.
Verify your guests’ appetite for mussels before you decide to include them, experience suggests they are not favored by everybody.
Directions
STEP 1
Cook onion and garlic in oil.
STEP 2
Add tomatoes, sauce, wine, parsley, salt, basil, oregano, and pepper.
Cover and simmer gently for 30 minutes.
STEP 3
Cut fish into 1 ½ in. chunks.
Add fish, cover, and simmer 10-15 min.
STEP 4
Add clams, mussels, shrimp and scallops.
Cover and cook 10 min or until fish flakes easily and clams and mussels open.
SERVE
Serve with French bread, garlic or plain, and Winter’s Hill Pinot Gris.
Restaurants in Oregon often add crab meat to their Cioppino, but we prefer to take our crab straight with oysters at the next evening’s meal.
