Seattle-Style Cioppino

Course : Seafoods
Serves: 4
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-----sweet pepper sauce-----
2 tablespoons olive oil
1 medium red bell pepper -- stemmed seeded and chopped
1 medium green bell pepper -- stemmed seeded and chopped
1 medium onion -- chopped
2 cloves garlic
2 tablespoons fresh basil leaves -- minced
1 teaspoon dried oregano
28 ounces whole tomatoes in juice -- coarsely chopped
8 ounces clam juice
1 cup Italian merlot wine
2 tablespoons olive oil
1 medium yellow bell pepper -- stemmed seeded and cut into chunks
1/2 medium Onion -- cut into chunks
1 cloves garlic
1 large plum tomato -- sliced
3 tablespoons fresh lemon juice
1 pound live mussels -- scrubbed and beards removed
1 1/2 pounds red snapper -- cut in chunks
1/2 pound unshelled shrimp
2 pounds cooked Dungeness or other crab -- cleaned and cracked with body section cut into pieces
1/2 pound calamari mantles -- cut into rings

Preparation / Directions:

Sweet Pepper Sauce: Heat olive oil over medium heat in a large skillet. Add peppers, onions and garlic and sauté until soft, about 10 minutes. Add basil, oregano, tomatoes and liquid, clam juice and wine. Reduce heat and simmer, uncovered, 1 hour, stirring occasionally. Keep warm. Cioppino: Heat olive oil over medium-high heat in a large Dutch oven or kettle. Add yellow pepper, onion and garlic and sauté until soft, about 5 minutes. Add tomato and lemon juice and cook 2 minutes. Add mussels, clams, fish and shrimp. Cover and cook over medium heat 5 minutes. Add crab and Sweet Pepper Sauce. Cover and simmer 5 minutes. Stir in calamari. Cover and cook 2-3 minutes longer or until calamari is opaque throughout, shrimp is pink and opaque, fish is cooked through, crab is hot and mussels and clams have opened. Discard any unopened mussels or clams. Serve cioppino in tureen or large soup bowls, dividing various ingredients among the bowls. Source: Il Bistro Restaurant, Seattle WA

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