Dinah Shore's Cioppino

Course : Fish
Serves: 10
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2 tablespoons olive oil
2 tablespoons butter
3 cups onion -- chop
1 medium leek; trim -- chop fine
3 cloves garlic -- chop fine
2 medium green peppers seed -- strip
4 cups imported tomatoes; peel -- chop
1 cup fresh or canned tomato sauce
1 teaspoon salt and fresh ground pepper
1 piece bay leaf
1 teaspoon dried oregano
1 teaspoon dried thyme
1 tablespoon dried basil
1 teaspoon red pepper flakes
2 cups fish stock
1 cup fresh or bottled clam juice
1 cup dry white wine
1 pound firm-fleshed fish -- (red bite-size
1/2 pound fresh bay scallops
1 pound raw shrimp; shell -- devein
12 small clams in the shell -- wash well
1/4 cup oysters shuck with liquor
1/2 pound lobster tail -- cook in shell
1 large crab cook in shell -- crack

Preparation / Directions:

Heat the oil and butter in a kettle and add the onion, leek, and garlic. Cook, stirring often, until the vegetables are lightly browned. Add the green peppers and continue cooking, stirring, until peppers wilt. Add the tomatoes and tomato sauce. Add salt and pepper to taste, bay leaf, oregano, thyme, basil, and about 1/4 teaspoon red pepper flakes. Add the fish stock and cook slowly about 2 hours, stirring often to prevent burning. More fish stock may be added if desired. Add the clam juice and wine and continue cooking about 10 minutes. The soup may be made in advance to this point. Twenty minutes or so before serving, return the soup to the boil and add the striped bass or other fish. Cook about 5 minutes and add the scallops and shrimp. Simmer about 8 minutes and add the clams, oysters, lobster tail, and crab. Cook, stirring gently, about 5 minutes or until the clams open. Serve in very hot soup bowls with red pepper flakes on the side. Source: Craig Claiborne's Favorites from The New York Times

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